Easter Egg Marshmallow Creme Truffles

Forget the tasteless, store-bought marshmallow eggs. These homemade Easter egg Marshmallow Creme Truffles are sure to be a hit with everyone!

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I love a fun holiday treat! I’ve got some great Easter treats you could serve alongside these Easter Egg Marshmallow Creme Truffles – like these Easter Cookies, Easter Cupcakes, or Easter Basket Scotcheroos.

I’m always a sucker for holiday candy – especially Easter candy. Give me all the creme eggs, the mini eggs, and the marshmallow eggs.

And yes – the Easter Egg Marshmallow Creme Truffles.

I’m here today to tell you that making your own Easter candy is not that hard. No special tools required, and they are so crazy good that you’ll want to make these well after Easter.

Ingredients

• Marshmallow Creme: I have only tried making these with marshmallow creme, but I know marshmallow fluff is easier for some people to find. While they are 2 different products, I would guess that you could use fluff in place of the creme.
• Butter: I use unsalted. You will want it at room temperature, so I will cut it into small pieces so that it softens quicker.
• Vanilla: Use real vanilla extract for the best flavor.
• Salt: You want a bit of salt to balance the sweet. I really just use a pinch of sea salt here – you don’t need much!
• Powdered Sugar: I don’t sift first.
• Chocolate: You can use actual chocolate for dipping the eggs, but it is sometimes temperamental. I used chocolate flavored almond bark because it is pretty easy to work with, so it is a great choice for beginners. You could also use chocolate melting wafers. If you do use chocolate, use bars of chocolate (not chocolate chips) and add about a tablespoon of vegetable shortening.
• Sprinkles: Not required, but they do make these look extra cute! Holiday sprinkles are pretty easy to find before Easter at most grocery stores.

How to Make Easter Egg Marshmallow Truffles

Start by making the truffle filling. Take your marshmallow creme, butter, vanilla, and salt and mix them together. I used my stand mixer, but a hand mixer will work as well. You could probably do it completely by hand, but it would take some muscle power.

Begin adding in the powdered sugar a little at a time. If you add it all at once, it will end up all over the kitchen. You’ll notice the texture of the mixture will start to change. Once all of the powdered sugar has been mixed in, it will be thick but not super sticky. See the photos above to see the texture.

Transfer this to a bowl, then refrigerate it for at least an hour.

Once the filling has been refrigerated, use a small scoop to divide the mixture. I get 25 truffles with my small scoop. These are pretty sweet, so I wouldn’t make them any bigger.

Take each of those balls and shape them into an egg shape using your hands. Now they go into the freezer for at least 1 hour.

When you are ready to dip the eggs, melt your chocolate according to the package directions.

Take one of your truffles and dip it into the chocolate, fully coating it. Let any excess chocolate drip off, then transfer to a parchment lined baking tray. I think this is easiest using 2 forks – one for dipping, and the other to coax the truffle from the fork. If using sprinkles, immediately add them once you place the chocolate on the baking sheet. The chocolate will set really fast, so if you don’t do it right away, the sprinkles will not stick.

Let the truffles sit until they are set. This is pretty quick, and they can be served once set!

Tips and Tricks

Technically, you can store these marshmallow creme truffles at room temperature. But I like to keep them in the refrigerator. I do this because if they are left out, the filling tends to expand and run and find any little hole in the chocolate to squeeze itself through. There is nothing wrong if this happens, it is just not as pretty. If you do keep the at room temperature, keep them in a covered container away from any heat sources so that they don’t melt.

I will admit to eating one (or three) straight from the refrigerator, but I do prefer eating them at room temperature.

I have not tried freezing these, but I would imagine that they would freeze well.

These are easiest to dip in the chocolate when they are frozen. When they start to thaw, they start to get sticky and will stick to your fork. If that happens, just pop the centers back in the freezer for a bit and then return to your dipping. (Or just take half of them out of the freezer to start with.)

More Easter Desserts

Carrot Cake
Lemon Cheesecake
Bunny Bait
Pavlova Recipe with Fresh Berries
Buttermilk Pound Cake with Caramel Icing
Coconut Orange Pound Cake

Easter Egg Marshmallow Creme Truffles

5 from 1 vote

Author: Deborah Harroun

Prep Time: 30 minutes minutes

Total Time: 2 hours hours 30 minutes minutes

Servings: 25 truffles

Course: Dessert

Cuisine: American

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Forget the tasteless, store-bought marshmallow eggs. These homemade Easter egg Marshmallow Creme Truffles are sure to be a hit with everyone!

1x2x3x

Ingredients

• ▢ 1 7-oz jar marshmallow creme
• ▢ 6 tablespoons 85 g butter, at room temperature
• ▢ 1/4 teaspoon vanilla
• ▢ Dash of salt
• ▢ 3 cups 340 g powdered sugar
• ▢ 12 oz chocolate candy coating
• ▢ Assorted sprinkles optional

Instructions

• In a large bowl or the bowl of a stand mixer, combine the marshmallow creme, butter, vanilla, and salt. Mix until creamy.
• Gradually add in the powdered sugar, mixing until smooth. Refrigerate for 1 hour.
• Line a baking sheet with parchment paper. Use a small scoop to make small balls out of the marshmallow mixture. Form each ball into an egg shape, then place on the baking sheet. Freeze for 1 hour.
• Melt the chocolate candy coating according to the package directions. Dip each of the eggs into the chocolate, coating complexly and letting the excess drip off. Place back on the baking sheet with the parchment paper and immediately add sprinkles, if using.
• Once the chocolates are set, transfer to an airtight container and refrigerate until needed.

Recipe Notes:

You can use actual chocolate for dipping the eggs, but it is sometimes temperamental. I used chocolate flavored almond bark because it is pretty easy to work with, so it is a great choice for beginners. You could also use chocolate melting wafers. If you do use chocolate, use bars of chocolate (not chocolate chips) and add about a tablespoon of vegetable shortening.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition Information

Serving: 1truffle, Calories: 168kcal (8%), Carbohydrates: 27g (9%), Protein: 1g (2%), Fat: 7g (11%), Saturated Fat: 6g (38%), Polyunsaturated Fat: 1g, Cholesterol: 7mg (2%), Sodium: 22mg (1%), Sugar: 26g (29%)

Keywords: marshmallow creme truffles, truffle recipe