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!

Course Dessert

Cuisine American

Prep Time 30

Inactive Time 2

Total Time 2 30

Servings truffles

Calories 168kcal

Author Deborah Harroun

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.
1 (7 oz) jar marshmallow creme, 6 tablespoons (85 g) butter, 1/4 teaspoon vanilla, Dash of salt
Gradually add in the powdered sugar, mixing until smooth. Refrigerate for 1 hour.
3 cups (340 g) powdered sugar
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.
12 oz chocolate candy coating, Assorted sprinkles
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.

Nutrition