Marbled Chocolate Marshmallow Eggs

Fill your Easter baskets with these delicious marbled chocolate marshmallow eggs. Each egg-shaped marshmallow lollipop is coated in milk and dark chocolate swirled together.

I happened upon a new product at the grocery store this week - a bag of Jet Puffed marshmallows shaped like large eggs and I knew I had to make something using them. 

The egg-shaped marshmallows made perfect lollipops so I thought it would be fun to dip them in chocolate. It's always nice to have a stick to hold onto when making chocolate-coated marshmallows.

Instead of just using one type of chocolate, I decided to swirl milk and dark chocolate together. The chocolate eggs looked and tasted great.

You can even get creative and use colored candy melts, dark and white, or milk and white chocolate to make these eggs too.

Before you begin this recipe you should familiarize yourself with chocolate melting techniques. Click here to read my chocolate making/melting tips.

Milk and Dark Chocolate Swirled Easter Egg Lollipops

Ingredients:

18 Jet-Puffed Jumbo Egg Mallows - You could also use regular-shaped marshmallows or make Homemade Marshmallows and cut them into eggs using a cookie cutter.

16 ounces melted and tempered pure milk chocolate or melted Candy Melts (also known as confectionery coating, compound chocolate, melting wafers, and almond bark)

4 ounces melted and tempered pure dark chocolate or melted dark cocoa Candy Melts. 

Supplies

18 lollipop sticks
parchment paper lined baking sheets

Instructions:

Insert a lollipop stick into the wider end of each marshmallow egg. 

Set the marshmallow eggs on a parchment paper-lined baking sheet about 2" apart.

Pour some of the melted milk chocolate into a wide drinking glass or a coffee mug.

Just fill the glass to about an inch below the rim, so you have room to add the marshmallows without losing chocolate down the sides of the glass.

Drizzle a small amount of dark chocolate just on the surface of the milk chocolate. Every time you make a new egg, you will drizzle on more dark chocolate. 

You can change how you drizzle each time, creating different patterns.

Dip one marshmallow egg into the glass of chocolate, twisting the stick as you push the egg into the chocolate.

Twist the marshmallow egg as you begin to lift it out of the glass of chocolate.

Continue to twist as you slowly lift the marshmallow egg out of the glass of chocolate. 

Every egg will look different and you can adjust how each egg swirls by how fast or slow you lift it out of the glass and by how much you twist it.

Shake the lollipop a few times to remove the excess chocolate from the egg.

Lay your chocolate-dipped egg on the parchment-lined baking sheet. 

Repeat the process adding milk chocolate to the glass as needed and swirling some more dark chocolate on top of the milk chocolate with each egg you dip.

After you have dipped a tray full of eggs, refrigerate (if using pure chocolate) or freeze (if using confectionery coating/candy melts) until the chocolate hardens, about 10 minutes.

As you are dipping your eggs, if the chocolate becomes thick you will have to re-temper your chocolate or re-heat your candy melts. I use pure tempered chocolate and when it gets thick, I just pour some nuts or something into the chocolate and pour it out onto a pan, making some chocolate bark.  Then I start with a fresh bowl of tempered chocolate.

If you are using candy melts, you could heat some water in an electric skillet on the "warm" setting and put your bowls of chocolate in the water. This will keep your coating warm and liquid while you dip all of your eggs. 

Otherwise, just reheat the coating in the microwave or in a double boiler until the coating is thin enough to continue dipping. Either way, you will have chocolate left over, as you need a certain amount to be able to fully dip your marshmallows. Just pour the excess out onto a parchment-lined baking sheet and harden for another use.

You can wrap your lollipops in individual cellophane bags and put them in Easter baskets or give them as gifts. 

Storage

Store in an airtight container for at least 1 month (possibly up to three months, but who would be able to keep them around for that long without eating them?) Do not refrigerate.

If this Easter Recipe interests you, then you should go and check out all these other delicious ideas.

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Beth Klosterboer

Hi, I'm Beth Jackson Klosterboer, a professional chocolatier & baker, cookbook author, and event planner. I love sharing recipes for happy occasions here on Hungry Happenings. I also create easy fudge recipes to share at HowToMakeEasyFudge.com, rice krispie treat recipes at HowToMakeCerealTreats.com, and easy cookie recipes at HowToMakeEasyCookies.com

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