Chocolate Covered Marshmallow Easter Eggs
Celebrate Easter with these delightful Chocolate Covered Marshmallow Easter Eggs, a homemade treat that's as fun to make as it is to eat! Featuring luscious, fluffy marshmallow centers crafted from scratch and coated in a smooth layer of semisweet or milk chocolate, these decadent candies are a holiday favorite. The recipe uses easy-to-find pantry staples like gelatin, sugar, and vanilla extract, creating a perfectly pillowy texture that pairs beautifully with the rich chocolate shell. With simple steps, including piping the marshmallow into festive egg shapes and dipping them in melted chocolate, this DIY candy is a delightful project for springtime. Great for gifting, adding to Easter baskets, or enjoying with family, these marshmallow eggs are dusted with powdered sugar before assembly and can be customized with colorful decorations or sprinkles for a vibrant finish. Perfect for anyone looking to make a show-stopping homemade Easter dessert, this recipe is sure to impress!
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Recipe Information
Ingredients
- 2.5 teaspoons Unflavored gelatin
- 0.5 cup Cold water
- 1 cup Granulated sugar
- 0.5 cup Light corn syrup
- 0.25 teaspoon Salt
- 1 teaspoon Vanilla extract
- 12 ounces Semisweet or milk chocolate chips
- 1 tablespoon Vegetable oil
- 0.25 cup Powdered sugar (for dusting)
Instructions
In a small bowl, sprinkle the unflavored gelatin over 1/4 cup of cold water and let it sit to bloom for about 5 minutes.
In a medium saucepan, combine granulated sugar, corn syrup, salt, and 1/4 cup of water over medium heat. Stir until the sugar is dissolved.
Increase the heat to medium-high and let the mixture boil without stirring until it reaches 240°F (soft-ball stage) on a candy thermometer.
Remove the syrup from heat and stir in the bloomed gelatin until fully dissolved.
Pour the hot mixture into the bowl of a stand mixer. Using the whisk attachment, beat the mixture on low speed for 2 minutes, then increase to high speed and beat for 10-12 minutes until thick, fluffy, and glossy. Add the vanilla extract and mix to combine.
Generously dust a silicone egg mold or a parchment-lined baking sheet with powdered sugar. Pipe or spoon the marshmallow mixture into the molds or small egg shapes on the sheet. Let them set for 2-4 hours until firm.
Melt the chocolate chips and vegetable oil in a heatproof bowl over a double boiler or in the microwave in 30-second increments, stirring until smooth.
Once the marshmallow eggs are firm, gently remove them from the molds or lift them from the parchment paper. Dip each egg into the melted chocolate using a fork or dipping tool, allowing the excess chocolate to drip off.
Place the coated eggs on a parchment-lined tray and let the chocolate set completely. You can chill them in the refrigerator for faster setting.
Optional: Decorate the eggs with additional melted chocolate or sprinkles for a festive touch. Serve and enjoy!
Nutrition Facts
Calories |
260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.2 g | 12% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 45 mg | 2% | |
| Total Carbohydrate | 45.3 g | 16% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 43.3 g | ||
| Protein | 2.6 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 13 mg | 1% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 89 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
