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Marshmallow Eggs made using milk chocolate or dark chocolate are filled with homemade marshmallow filling.
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Marshmallow Eggs
Prep Time
1 hr
 

Fill chocolate eggshells with homemade marshmallow filling or with store-bought marshmallow creme to make these delicious marshmallow eggs for your Easter baskets.

Course: Dessert
Cuisine: American
Keyword: chocolate, chocolate eggs, homemade easter candy, marshmallow, marshmallow eggs
Servings: 30
Author: Beth Klosterboer
Ingredients
Chocolate Eggshells
  • 24-36 ounces melted and tempered pure chocolate or melted compound chocolate (candy melts, almond bark, melting wafers, etc.) - See Notes
Marshmallow Filling
  • ⅓ cup water, divided
  • 2 ½ teaspoons unflavored gelatin
  • ½ cup granulated sugar
  • ⅓ cup light corn syrup
  • pinch of salt
  • ½ teaspoon pure vanilla extract
  • OR use 18 ounces of marshmallow cream instead of the homemade marshmallow filling
Instructions
Chocolate Eggshells
  1. Fill a polycarbonate egg mold with chocolate.
  2. Tap the mold on the counter a few times to allow air bubbles to rise to the surface and pop.
  3. Invert the mold over your bowl of chocolate and tap the side of the mold, allowing the excess chocolate to drip out leaving a thin shell of chocolate in the mold.
  4. Scrape the excess chocolate off the top edge of the mold.
  5. Alternatively, you can brush chocolate into and up the sides of a plastic or silicone egg mold.
  6. Chill in the refrigerator if using pure chocolate and in the freezer if using compound chocolate until the chocolate hardens.
Marshmallows
  1. Pour 2 ½ tablespoons of the water into the bowl of a stand mixer.
  2. Sprinkle gelatin over top.
  3. Let the gelatin bloom (soften) while you make the sugar syrup.
  4. Gently stir together the remaining water, sugar, corn syrup, and salt in a small saucepan.
  5. Set the pan over medium heat on the stovetop.
  6. Place a lid on the pan.
  7. Cook, covered for about 4 minutes until the liquid comes to a boil.

  8. Remove the lid and cook, without stirring until the mixture reaches 240 degrees Fahrenheit (about 5-8 minutes.) You'll need to adjust the temperatures if you live at a high altitude.

  9. Slowly and carefully pour the hot sugar syrup down the side of the stand mixer bowl into the gelatin with the mixer turned on low speed.
  10. Once all of the gelatin has dissolved, increase your mixer speed to high and whip until the marshmallow becomes very thick and cools to a lukewarm temperature. This will take about 10-14 minutes.
  11. Add the vanilla and whip just to combine.

  12. Spoon the marshmallow into a pastry bag.

  13. If needed, set the bag aside until the marshmallow cools slightly. You don't want it to feel too warm.

  14. Pipe the marshmallow into the chocolate eggshells, filling each to within 1/16-inch from the top edge.
  15. If needed, allow the marshmallow to firm up a bit, then lightly coat your finger with baking spray and use it to press the spikes of marshmallow down into a flat layer.
  16. Set the marshmallow-filled chocolate eggs aside for 30 minutes to firm up.
  17. Pipe a thin layer of chocolate over the top of each egg.
  18. Chill until hardened.
  19. Unmold.
Recipe Notes
  • You will use about ¾ of an ounce of chocolate to make each marshmallow egg, but you will need to have extra melted chocolate in order to fill your mold and dump the excess chocolate out. If using pure chocolate you will also need to melt and temper your chocolate more than once so you will need to have extra chocolate on hand to seed (temper) your chocolate.  
  • Store your marshmallow eggs at room temperature for up to 2 months. They will keep for up to 4 months but will taste freshest if eaten within 2 months. 
  • If using marshmallow fluff, spoon it into a pastry bag and pipe it into the chocolate shells. Tap the mold a few times to allow the peak of marshmallow fluff to settle into an even layer.