Chocolate marshmallow Easter eggs

Delicious, easy and cute to boot! These chocolate eggs are made even better with a fluffy marshmallow filling and can be decorated with your favourite Easter-themed treats. The kids will love 'em!

  • 15 mins preparation
  • 15 mins cooking
  • 3 hrs marinating
  • Makes 24
  • Print


Chocolate marshmallow eggs
  • 12 (about 200g) small hollow chocolate easter eggs
  • 1 cup (220g) caster sugar
  • 3 teaspoon (level) powdered gelatine
  • 1 cup (250ml) water
  • 1/2 teaspoon vanilla extract
  • yellow food colouring
  • mini chocolate easter eggs, small chocolate bunnies, sprinkles, sugar flowers, to decorate


Chocolate marshmallow eggs
  • 1
    Score the circumference of the Easter eggs following the seam and split in half (use a knife dipped in hot water, then dry off with paper towel).
  • 2
    To make marshmallow; combine the sugar and gelatine in a medium saucepan; stir in water. Stir over low heat until the sugar is dissolved. Bring the mixture to the boil and boil, uncovered, over medium-high heat for 7 minutes. Remove mixture from heat and transfer to the bowl of an electric mixer. Cool to room temperature. Add the extract and a few drops of food colouring to the gelatine mixture; beat on high speed for about 5 minutes or until thick and fluffy.
  • 3
    Working quickly, spoon the marshmallow into the chocolate eggs. Top with the decorations and allow marshmallow to set.


Not suitable to freeze or microwave.

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