I took marshmallow creme and crafted pastel Marshmallow Eggs using a simple, unexpected twist that you won’t see coming.

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I can’t stand those tasteless store bought marshmallow eggs, so I made these Easter Egg Marshmallow Creme Truffles that actually earn a second bite. I start with marshmallow creme and shape little eggs, then dunk them in glossy semisweet chocolate so the shell snaps just right.

They’re a tiny bit messy, totally addictive, and people keep calling them Marshmallow Eggs even though I think they belong with my Homemade Truffles lineup. You’ll wonder why you ever settled for the shelf stuff, and yeah, you might hide a few for yourself.

Ingredients

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it’s ultra sweet mostly sugar with tiny protein, makes fluffy center, no fiber
Adds richness and fat, mostly saturated fat, small vitamin A, makes truffles smooth and creamy
Pure carbohydrates zero protein or fiber, very sweet, helps firm centers and bind ingredients
Bittersweet flavor balances sugar, contains some antioxidants and iron, adds cocoa depth and texture
Makes pastel shells mostly sugar and fat, melts easy, not very nutritious but fun
Vanilla adds aroma without calories, salt boosts flavor contrast, tiny pinch matters
Pure decoration all sugar and color, adds crunch and whimsy, no real nutrition

Ingredient Quantities

1 cup marshmallow creme or marshmallow fluff

1/4 cup unsalted butter softened (about 4 tbsp)

1 tsp pure vanilla extract

1/8 tsp fine sea salt or a pinch

2 to 2 1/2 cups powdered sugar sifted

12 oz semisweet chocolate or chocolate melting wafers chopped

1 tbsp vegetable oil or light corn syrup optional

8 oz colored candy melts or white chocolate for pastel shells optional

Assorted sprinkles nonpareils for decorating about 1/2 cup

Confectioners cocoa or cornstarch for dusting hands optional

How to Make this

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1. In a mixing bowl beat 1 cup marshmallow creme, 1/4 cup softened unsalted butter, 1 teaspoon vanilla and 1/8 teaspoon salt until smooth and mostly combined.

2. Slowly add 2 to 2 1/2 cups sifted powdered sugar, a cup at a time, mixing until you have a firm, rollable dough that pulls away from the bowl; you might not need all the sugar so stop when it holds shape.

3. Scrape the dough onto parchment, cover and chill about 30 to 45 minutes until easier to handle. Dust your hands lightly with confectioners cocoa or cornstarch so the centers wont stick.

4. Scoop tablespoon sized pieces (a small cookie scoop or melon baller works good) and roll into egg shapes by cupping and pressing the ends slightly; place on a parchment lined tray. Dont worry if they look imperfect, that gives them charm.

5. Freeze or refrigerate the shaped centers until very firm, about 20 minutes in the freezer or 1 hour in the fridge. They need to be cold so the coating doesnt melt them.

6. Melt 12 ounces chopped semisweet chocolate or chocolate melting wafers in a microwave in 20 to 30 second bursts, stirring between each, until smooth. If you want a shinier, thinner coating add up to 1 tablespoon vegetable oil or light corn syrup and stir it in. You can also melt 8 ounces colored candy melts or white chocolate if you prefer pastel shells instead.

7. Dip each chilled egg into the melted chocolate using a fork or dipping tool, tap off excess and set back on parchment. For pastel shells either coat entirely in the candy melts, or first coat in semisweet chocolate, chill, then quickly dip or drizzle with colored candy melts for a two layer look. While the coating is still wet press on nonpareil sprinkles (about 1/2 cup) so they stick.

8. Let the shells set at room temperature or speed it up in the fridge until fully firm. Store finished truffles in an airtight container layered with parchment in the fridge up to a week, and bring to room temp before serving for best texture.

Equipment Needed

1. Large mixing bowl (or two, if you want less washing)
2. Electric hand mixer or stand mixer with paddle attachment or a sturdy whisk if your feeling strong
3. Rubber spatula for scraping the bowl and smoothing dough
4. Fine mesh sieve or sifter for the powdered sugar
5. Measuring cups and spoons
6. Parchment paper and a rimmed baking sheet or tray
7. Small cookie scoop (tablespoon size) or melon baller to portion centers
8. Microwave-safe bowl or double boiler plus a heatproof spatula for melting chocolate
9. Fork or dipping tool and an extra parchment-lined tray for setting, plus a small bowl for sprinkles if using

FAQ

Q: Can I make the marshmallow centers ahead of time and how should I store them?
A: Yes, you can. Roll the centers, put them in a single layer on a tray, cover loosely and chill until firm, then store in an airtight container in the fridge for up to five days. For longer keeping freeze them on a tray until solid then transfer to a freezer bag, they keep about two months. Thaw in the fridge before dipping.

Q: They stick to my hands when I roll them what helps?
A: Dust your hands lightly with confectioners cocoa or cornstarch, or keep a small bowl of it nearby and dip your fingers between rolls. Work quickly and chill the mixture for 15 to 30 minutes so it firms up, that makes rolling way easier.

Q: Can I use regular chocolate instead of candy melts for the pastel shells and how do I get a smooth coating?
A: Yes you can. Melt chocolate gently in short bursts in the microwave stirring often, or use a double boiler. If it seems thick add a teaspoon of vegetable oil or light corn syrup to loosen it and give a glossy finish, but dont add too much. Candy melts are easier because they set fast and dont need tempering.

Q: My centers are too soft or too crumbly how do I fix the texture?
A: If theyre too soft add more sifted powdered sugar a little at a time until it firms. If theyre too dry add a bit more marshmallow creme or a touch more softened butter, then chill and test again. Small tweaks at a time is key.

Q: Best way to get sprinkles to stick and look pretty?
A: Dip each chilled egg and let most excess drip off, then place it on parchment and press sprinkles on while the coating is still wet. For tiny nonpareils sprinkle from above right after dipping so they stick evenly. Work fast because coatings set quick.

Q: Any good substitutions for allergies or missing ingredients?
A: For dairy free use plant based butter and dairy free chocolate and a vegan marshmallow creme. Powdered sugar is usually fine but check labels for cross contamination. If you need nut free watch sprinkles and chocolate labels, some are made in shared facilities.

Easter Egg Marshmallow Creme Truffles Recipe Substitutions and Variations

Marshmallow creme or fluff: use 2 cups mini marshmallows melted with 1 to 2 tsp light corn syrup (microwave in 15 second bursts till smooth) — gives almost the same gooey texture.
Unsalted butter softened: swap equal amounts solid coconut oil or a vegan buttery spread; coconut oil can make them a bit softer at room temp so chill briefly if needed.
Powdered sugar sifted: replace 1:1 with confectioners erythritol like Swerve or any store brand icing sugar; if using a sugar-free option sift extra to avoid graininess.
Semisweet chocolate: use milk chocolate, dark chocolate (50 to 70% cacao) or chocolate melting wafers instead; if coating seems thick add 1 tsp vegetable oil to thin it out.

Pro Tips

1) Chill the centers until rock solid before you dip, seriously. if theyre not very cold the chocolate will melt them, get streaky or just slide off. work in small batches so you can keep most of them frozen, and if they start to sweat after you take them out, stick them back in for 5 to 10 minutes.

2) Melt the chocolate gently and stir often, dont blast it. a little vegetable oil or light corn syrup will thin it and give a nice shine but only add very small amounts or the shell gets too soft. if you want a crisp snap let the coating cool a bit before dipping so it firms up faster on the cold centers.

3) Put sprinkles on while the coating is still wet, dont wait. for precise spots use a toothpick or the tip of a skewer with a tiny dab of corn syrup to glue single nonpareils. pressing too hard will dent the shell so lightly tap them on, and if a sprinkle falls off you can reattach it with a drop of melted chocolate.

4) Store in an airtight container with sheets of parchment between layers, and let them come to room temp before eating so the center isnt too firm. if the shell develops dull white bloom from the fridge, dont panic, you can re-melt a little chocolate and brush over the spots to freshen them up.

Easter Egg Marshmallow Creme Truffles Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I took marshmallow creme and crafted pastel Marshmallow Eggs using a simple, unexpected twist that you won't see coming.

Servings

servings

Calories

270

kcal

Equipment: 1. Large mixing bowl (or two, if you want less washing)
2. Electric hand mixer or stand mixer with paddle attachment or a sturdy whisk if your feeling strong
3. Rubber spatula for scraping the bowl and smoothing dough
4. Fine mesh sieve or sifter for the powdered sugar
5. Measuring cups and spoons
6. Parchment paper and a rimmed baking sheet or tray
7. Small cookie scoop (tablespoon size) or melon baller to portion centers
8. Microwave-safe bowl or double boiler plus a heatproof spatula for melting chocolate
9. Fork or dipping tool and an extra parchment-lined tray for setting, plus a small bowl for sprinkles if using

Ingredients

1 cup marshmallow creme or marshmallow fluff
1/4 cup unsalted butter softened (about 4 tbsp)
1 tsp pure vanilla extract
1/8 tsp fine sea salt or a pinch
2 to 2 1/2 cups powdered sugar sifted
12 oz semisweet chocolate or chocolate melting wafers chopped
1 tbsp vegetable oil or light corn syrup optional
8 oz colored candy melts or white chocolate for pastel shells optional
Assorted sprinkles nonpareils for decorating about 1/2 cup
Confectioners cocoa or cornstarch for dusting hands optional

Directions

In a mixing bowl beat 1 cup marshmallow creme, 1/4 cup softened unsalted butter, 1 teaspoon vanilla and 1/8 teaspoon salt until smooth and mostly combined.
Slowly add 2 to 2 1/2 cups sifted powdered sugar, a cup at a time, mixing until you have a firm, rollable dough that pulls away from the bowl; you might not need all the sugar so stop when it holds shape.
Scrape the dough onto parchment, cover and chill about 30 to 45 minutes until easier to handle. Dust your hands lightly with confectioners cocoa or cornstarch so the centers wont stick.
Scoop tablespoon sized pieces (a small cookie scoop or melon baller works good) and roll into egg shapes by cupping and pressing the ends slightly; place on a parchment lined tray. Dont worry if they look imperfect, that gives them charm.
Freeze or refrigerate the shaped centers until very firm, about 20 minutes in the freezer or 1 hour in the fridge. They need to be cold so the coating doesnt melt them.
Melt 12 ounces chopped semisweet chocolate or chocolate melting wafers in a microwave in 20 to 30 second bursts, stirring between each, until smooth. If you want a shinier, thinner coating add up to 1 tablespoon vegetable oil or light corn syrup and stir it in. You can also melt 8 ounces colored candy melts or white chocolate if you prefer pastel shells instead.
Dip each chilled egg into the melted chocolate using a fork or dipping tool, tap off excess and set back on parchment. For pastel shells either coat entirely in the candy melts, or first coat in semisweet chocolate, chill, then quickly dip or drizzle with colored candy melts for a two layer look. While the coating is still wet press on nonpareil sprinkles (about 1/2 cup) so they stick.
Let the shells set at room temperature or speed it up in the fridge until fully firm. Store finished truffles in an airtight container layered with parchment in the fridge up to a week, and bring to room temp before serving for best texture.

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.