Chocolate Coated Marshmallow Easter Eggs

Makes: 8 approximately Ready in: 1 Hour

Making homemade Easter eggs is a fun activity to do with the kids over the Easter break. This recipe can be doubled but you will need a lot of cornflour and a roasting pan sized tray to mould a double quantity. 


  • 1 ½ dstsp gelatine granules
  • ½ cup sugar
  • 130 ml water
  • 125g icing Sugar
  • 3/4 tsp vanilla essence or other flavour of your choice
  • 750g cornflour approximately or plain flour; for moulding eggs
  • 100g dark chocolate melted, or chocolate melts
  • 20g white chocolate melted


    Combine gelatine, sugar and water in a saucepan and bring to the boil, stirring until dissolved. Boil mixture for 8 minutes then cool.

    While the mixture is cooling fill a shallow pan with flour to a depth of 2-3 cm. Use a clean dry egg to make impressions in the flour pressing the egg down firmly then removing.

    When the sugar syrup has cooled pour it into a bowl, then add the icing sugar and flavour. Using an electric mixer beat until thick and white.

    With a wet spoon to scoop spoonful’s of marshmallow into impressions in the flour. Leave for 2 hours until dry and firm.

    Dust off any flour, then dip eggs in melted dark chocolate to coat, tap off excess and place on a foil lined tray to set. Drizzle with white chocolate.


    You can use plain flour for the moulds, it shapes very well but leaves a slight discolouration on the eggs, cornflour brushes off easily but is a bit more fragile to mould with. Add colour to the marshmallow if you like.

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