What age did you stop getting chocolate eggs for Easter? I’d let you know, but I’m 24 and my dad still buys them for me and My Official Treat Taster every year. Whilst I could happily polish off six or more large Easter eggs over the course of Easter weekend when I was younger (I was a rather uhh… greedy, chubby child) I can’t even manage half of an Easter egg in one sitting now, which is why I love making my own smaller ones.
Instead of being made from an intimidatingly large chunk of chocolate, these homemade Easter eggs have a thin milk chocolate coating and a cloud-like fluffy marshmallow centre. Sure, chocolate is one of my favourite things of all time, but even I don’t love it enough to gorge on chocolate eggs the size of my head. I think devouring a giant chocolate egg is one of those things that sounds so much better in your head than it is in real life, you know?
Anyway, I’ve always wanted to make my own homemade Easter candy, but I never seem to be able to get Easter egg-shaped moulds where I live. For you lucky guys in the US, Amazon sells some awesome Easter egg moulds in loads of different sizes. So since I couldn’t get my hands on a mould, I needed to make my own. Thankfully, I came across this post from Butter with a Side of Bread which shows you exactly how to make your own Easter egg-shaped moulds with flour. Awesome, right?
I decorated my homemade chocolate Easter eggs with Neon Glitter Icing which you can, again, get on Amazon. But you can use anything that you like to decorate them with. Small candies, more melted chocolate, coloured sugar, sprinkles (how amazing would these look covered in sprinkles?!) or just leave them plain and go for the traditional look.
How do you plan on decorating your homemade Easter eggs?
- 1/2 batch homemade marshmallow batter
- 1/2 cup milk chocolate chips
- 1 tablespoon room temperature oil
- glitter writing icing
- Scoop a load of flour into 2 deep baking or roasting trays. Use an Easter egg-shaped decoration to make 12 imprints into the flour. Only press the Easter egg half way into the flour - it won't work if you press it in fully. These imprints will act as your marshmallow moulds.
- Follow the homemade marshmallows recipe (linked to in the ingredients section) up until the point where you pour the gooey mixture into the square tin.
- Instead, pour the marshmallow mixture into the flour moulds. Don't be generous - fill to just under the mould's rim.
- Gently sprinkle more flour on top of the marshmallow eggs until they're completely covered and leave overnight to set.
- In the morning, remove the eggs from their moulds (the flour you used is perfectly okay to scoop back in your container and use again for baking) and dust off the excess flour.
- Place the milk chocolate chips into a microwave-safe bowl and cook in the microwave for 2-3 minutes until melted. Remember to remove the chocolate every 30 seconds and stir to make sure it doesn't burn.
- When melted, pour in 1 tablespoon of oil and stir. You're looking for a pourable consistency which will stick to the marshmallows. If you chocolate is still too thick, add a touch more oil until it's right.
- Dip the flat side of each marshmallow into the melted chocolate and place chocolate-side-down on a plate lined with parchment paper.
- Place all the chocolate-lined Easter eggs in the fridge for 30 minutes, until the chocolate sets.
- Remove the eggs from the fridge and dip the rounded side into the melted chocolate, making sure all the marshmallow centre is covered up.
- Return the eggs to the fridge for another 30-60 minutes, until the chocolate has set.
- Decorate with glitter writing icing and leave to set for a final 30 minutes before enjoying or storing.
These Easter eggs store perfectly at room temperature or in the fridge inside a sealed container for up to one week.
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