Forget the tasteless, store-bought marshmallow eggs. These homemade Easter egg Marshmallow Creme Truffles are sure to be a hit with everyone!
Course Dessert
Cuisine American
Prep Time 30 minutesminutes
Total Time 2 hourshours30 minutesminutes
Servings 25truffles
Calories 168kcal
Author Deborah Harroun
Ingredients
17-oz jar marshmallow creme
6tablespoons85 g butter, at room temperature
1/4teaspoonvanilla
Dash of salt
3cups340 g powdered sugar
12ozchocolate candy coating
Assorted sprinklesoptional
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.
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.