I made pillowy homemade marshmallow eggs cloaked in glossy chocolate so irresistible they disappear from my Easter bowl before I can blink.

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I am obsessed with these Chocolate Marshmallow Easter Eggs. I love how the pillowy marshmallow interior meets glossy semisweet chocolate and makes me steal one after another.

I adore the subtle kiss of vanilla extract that keeps the sweetness bright without being sickly. The contrast of tender chew and chocolate snap is the kind of texture tease I live for.

And the way they look all cracked and imperfect in a bowl makes me reach without thinking. Not precious.

Just unapologetic candy that demands to be eaten right now. I do not share them.

Ever. No matter who asks, seriously.

Ingredients

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Gelatin: gives that bouncy, pillowy marshmallow texture you’ll squish and smile about.
Cold water: wakes up the gelatin and keeps things glossy and smooth.
Granulated sugar: sweet backbone, crunchy if it crystallizes, mostly just pure candy energy.
Light corn syrup: keeps things soft and prevents sugar from becoming grainy.
Fine salt: tames sweetness and makes chocolate and marshmallow taste more real.
Pure vanilla: adds cozy warmth; basically the personality of the whole batch.
Powdered sugar: keeps marshmallows from sticking and adds that delicate dusting.
Cornstarch: dries the surface so they don’t clump together in storage.
Chocolate: melty, rich coating that makes these feel like tiny holiday gifts.
Vegetable oil: thins chocolate so it’s smooth for dipping and glossy when set.
Gel food coloring: brightens or stripes them; plus, kids will lose their minds.

Ingredient Quantities

3 envelopes (about 21 g) unflavored gelatin

1 cup cold water, divided (1/2 cup to bloom gelatin, 1/2 cup for syrup)

2 cups granulated sugar

2/3 cup light corn syrup

1/4 teaspoon fine salt

1 tablespoon pure vanilla extract, more if you like

1/2 cup powdered sugar

1/4 cup cornstarch

12 to 16 ounces semisweet or milk chocolate, chopped or melting wafers (340 to 450 g)

1 to 2 tablespoons vegetable oil or neutral shortening (to thin chocolate for dipping)

gel food coloring (optional, for coloring marshmallow or decorations)

How to Make this

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1. Sprinkle the 3 envelopes (about 21 g) of gelatin over 1/2 cup cold water in the bowl of a stand mixer or a large mixing bowl and let it bloom for 5 minutes while you get everything else ready.

2. In a medium saucepan combine 1/2 cup cold water, 2 cups granulated sugar, 2/3 cup light corn syrup and 1/4 teaspoon fine salt. Stir over medium heat until the sugar dissolves, then clip on a candy thermometer and boil without stirring until the syrup reaches 240 F (soft-ball stage). if you dont have a thermometer bring to a steady boil and test carefully in cold water for a soft ball.

3. With the mixer on low, slowly pour the hot syrup down the side of the bowl into the bloomed gelatin, being careful not to splash. Once it’s all added, increase speed to high and whip for 8 to 10 minutes until the mixture is very thick, glossy and tripled in volume.

4. Add 1 tablespoon pure vanilla extract near the end of whipping and whip just to combine. If you want colored marshmallows add gel food coloring now a few drops at a time until you get the shade you want.

5. In a small bowl sift together 1/2 cup powdered sugar and 1/4 cup cornstarch. Lightly grease an 8×8 or 9×9 pan, then dust it with a little of the powdered sugar mixture so the marshmallow wont stick.

6. Pour the marshmallow into the prepared pan, use a spatula sprayed with nonstick spray or very lightly oiled to smooth the top, then dust the top with more of the powdered sugar mix. Let set at room temperature for at least 4 hours or overnight until firm.

7. Remove the marshmallow slab from the pan, peel off the parchment if used, and use an egg-shaped cookie cutter to cut out eggs. Toss each cut egg gently in the powdered sugar/cornstarch mix to keep them from being sticky. Trim ragged edges with a sharp knife if needed.

8. Melt 12 to 16 ounces of semisweet or milk chocolate (or melting wafers) in a double boiler or in short bursts in the microwave, stirring every 20 to 30 seconds until smooth. Stir in 1 to 2 tablespoons vegetable oil or neutral shortening to thin the chocolate to a good dipping consistency.

9. Dip each marshmallow egg into the melted chocolate, let excess drip off, then place on parchment or a wire rack. If you want decorations, drizzle contrasting chocolate or add sprinkles before the chocolate sets. Chill briefly in the fridge until the coating firms, about 10 to 15 minutes.

10. Store finished Chocolate Marshmallow Easter Eggs in an airtight container layered with parchment at room temp for a few days or refrigerated for up to a week. Tip keep them out of extreme heat and let them come to room temperature before serving so the marshmallow is pillowy again.

Equipment Needed

1. Stand mixer with whisk attachment or a large mixing bowl and a hand mixer
2. Medium saucepan
3. Candy thermometer (or a small bowl of cold water for soft ball test)
4. Measuring cups and spoons
5. Silicone spatula and a whisk
6. 8×8 or 9×9 baking pan plus parchment paper
7. Small bowl for powdered sugar mix
8. Egg-shaped cookie cutter and a sharp knife
9. Microwave-safe bowl or double boiler and a spoon for melting chocolate
10. Wire rack or parchment-lined tray for cooling and chilling

FAQ

Q: How do I bloom the gelatin properly so the marshmallow sets?

A: Sprinkle the 3 envelopes of gelatin over 1/2 cup cold water and let it sit for 5 to 10 minutes until it looks spongy. That lets the granules absorb water so they dissolve cleanly when hot syrup is poured in. If you skip this step the marshmallow can be lumpy or won't set right.

Q: What temperature should the sugar syrup reach, and why does it matter?

A: Cook the sugar, corn syrup and the other 1/2 cup water to about 235 to 240 F, the soft ball stage. If it’s cooler the marshmallow will be sticky and weak, hotter and it can be grainy or too firm. Use a candy thermometer, and pour the hot syrup slowly into the bloomed gelatin while the mixer runs.

Q: How do I color the marshmallow without ruining texture?

A: Use gel food coloring, a little at a time, added after the mixture is whipped and cooling but still glossy. Gel gives intense color without extra liquid that could change the texture. If you add too much, it may take longer to set, so go lightly.

Q: How do I get nice egg shapes and stop them from sticking?

A: Pipe the marshmallow into silicone egg molds or onto a powdered sugar and cornstarch dusted tray, then let them set until firm. Toss a little powdered sugar and cornstarch mix over finished eggs before dipping so they don't stick together. The 1/2 cup powdered sugar plus 1/4 cup cornstarch mixture works well.

Q: Best way to melt chocolate for dipping so it stays shiny?

A: Melt chocolate gently in a double boiler or microwave in short bursts, stirring between each. Stir in 1 to 2 tablespoons vegetable oil or neutral shortening to thin and add shine. If the chocolate thickens, rewarm gently, but avoid overheating which can seize it.

Q: How long do these keep and what's the best way to store them?

A: Store the dipped marshmallow eggs in an airtight container at room temperature up to a week. If they're not dipped yet, keep them dusted in powdered sugar/cornstarch so they don't stick and use within 4 to 5 days. Refrigeration can make them chewy, so avoid it if you want that classic pillowy texture.

Chocolate Marshmallow Easter Eggs Recipe Substitutions and Variations

Unflavored gelatin → agar-agar powder: use about 1 teaspoon agar powder for 3 envelopes gelatin, but bloom differently and simmer to dissolve; texture will be a bit firmer and less bouncy, so don’t overcook it.
Light corn syrup → golden syrup or glucose syrup: swap 1:1 for similar chew and shine; honey can work too but will add flavor and make the marshmallow a touch softer.
Powdered sugar + cornstarch dusting → pure cornstarch or tapioca starch only: dust with just cornstarch or tapioca to prevent sticking if you want less sweetness on the outside, but it won’t look as powdery so handle gently.
Semisweet/milk chocolate → white chocolate or dark couverture: same weight 12–16 oz, but white chocolate needs gentler melting and dark couverture may need less thinning oil; both change the overall sweetness so taste as you go.

Pro Tips

1) Bloom the gelatin in the cold water and let it sit the full 5 minutes. If you try to rush it the marshmallow will be gummy not fluffy. Sprinkle it evenly so it hydrates all the way through, don’t dump it in one clump.

2) If you dont have a candy thermometer learn the cold-water soft ball test. Drop a tiny bit of syrup into a bowl of ice water, if it forms a soft, pliable ball it’s ready. If it’s too thin keep boiling a bit more, too hard and you missed the window.

3) When pouring hot syrup into the bloomed gelatin, pour slowly down the side of the bowl while the mixer is on low. Pouring too fast or splashing will make the syrup seize or cool unevenly, and your mixer will spray hot sugar everywhere. After it’s all in crank the speed to high right away for max volume.

4) For smooth dipping chocolate don’t just add oil and call it done. Warm the chocolate gently and add oil a teaspoon at a time until it flows well. If you want a glossy shell without refrigeration, temper the chocolate instead of over-thinning it with oil. If the chocolate stiffens while dipping, warm it briefly in 10 second bursts and stir between each burst.

Chocolate Marshmallow Easter Eggs Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I made pillowy homemade marshmallow eggs cloaked in glossy chocolate so irresistible they disappear from my Easter bowl before I can blink.

Servings

servings

Calories

216

kcal

Equipment: 1. Stand mixer with whisk attachment or a large mixing bowl and a hand mixer
2. Medium saucepan
3. Candy thermometer (or a small bowl of cold water for soft ball test)
4. Measuring cups and spoons
5. Silicone spatula and a whisk
6. 8×8 or 9×9 baking pan plus parchment paper
7. Small bowl for powdered sugar mix
8. Egg-shaped cookie cutter and a sharp knife
9. Microwave-safe bowl or double boiler and a spoon for melting chocolate
10. Wire rack or parchment-lined tray for cooling and chilling

Ingredients

3 envelopes (about 21 g) unflavored gelatin
1 cup cold water, divided (1/2 cup to bloom gelatin, 1/2 cup for syrup)
2 cups granulated sugar
2/3 cup light corn syrup
1/4 teaspoon fine salt
1 tablespoon pure vanilla extract, more if you like
1/2 cup powdered sugar
1/4 cup cornstarch
12 to 16 ounces semisweet or milk chocolate, chopped or melting wafers (340 to 450 g)
1 to 2 tablespoons vegetable oil or neutral shortening (to thin chocolate for dipping)
gel food coloring (optional, for coloring marshmallow or decorations)

Directions

Sprinkle the 3 envelopes (about 21 g) of gelatin over 1/2 cup cold water in the bowl of a stand mixer or a large mixing bowl and let it bloom for 5 minutes while you get everything else ready.
In a medium saucepan combine 1/2 cup cold water, 2 cups granulated sugar, 2/3 cup light corn syrup and 1/4 teaspoon fine salt. Stir over medium heat until the sugar dissolves, then clip on a candy thermometer and boil without stirring until the syrup reaches 240 F (soft-ball stage). if you dont have a thermometer bring to a steady boil and test carefully in cold water for a soft ball.
With the mixer on low, slowly pour the hot syrup down the side of the bowl into the bloomed gelatin, being careful not to splash. Once it's all added, increase speed to high and whip for 8 to 10 minutes until the mixture is very thick, glossy and tripled in volume.
Add 1 tablespoon pure vanilla extract near the end of whipping and whip just to combine. If you want colored marshmallows add gel food coloring now a few drops at a time until you get the shade you want.
In a small bowl sift together 1/2 cup powdered sugar and 1/4 cup cornstarch. Lightly grease an 8×8 or 9×9 pan, then dust it with a little of the powdered sugar mixture so the marshmallow wont stick.
Pour the marshmallow into the prepared pan, use a spatula sprayed with nonstick spray or very lightly oiled to smooth the top, then dust the top with more of the powdered sugar mix. Let set at room temperature for at least 4 hours or overnight until firm.
Remove the marshmallow slab from the pan, peel off the parchment if used, and use an egg-shaped cookie cutter to cut out eggs. Toss each cut egg gently in the powdered sugar/cornstarch mix to keep them from being sticky. Trim ragged edges with a sharp knife if needed.
Melt 12 to 16 ounces of semisweet or milk chocolate (or melting wafers) in a double boiler or in short bursts in the microwave, stirring every 20 to 30 seconds until smooth. Stir in 1 to 2 tablespoons vegetable oil or neutral shortening to thin the chocolate to a good dipping consistency.
Dip each marshmallow egg into the melted chocolate, let excess drip off, then place on parchment or a wire rack. If you want decorations, drizzle contrasting chocolate or add sprinkles before the chocolate sets. Chill briefly in the fridge until the coating firms, about 10 to 15 minutes.
Store finished Chocolate Marshmallow Easter Eggs in an airtight container layered with parchment at room temp for a few days or refrigerated for up to a week. Tip keep them out of extreme heat and let them come to room temperature before serving so the marshmallow is pillowy again.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.