Easter Chocolate Creme Eggs

Dark and white chocolate shells are filled with a marshmallow creme and yellow yolk. Have fun making them for and with your kids.

Course Dessert

Cuisine American

Prep Time 30

Total Time 30

Servings

Calories 484

Melt the dark and white chocolate in separate containers according to package directions
Drizzle chocolate into each mould and freeze for 1 minute.
Add ½ teaspoon of co-ordinating chocolate and use a pastry brush to an even layer.
Freeze for 1 minute, then repeat this process one more time.
Remove shells from moulds and neaten the edges with a sharp knife.
Add melted chocolate to the edge and ‘glue’ 2 half of the shells together.
Fill in any gaps with melted chocolate and small brush. Freeze for 1 minute to set.
Add the shells to an empty egg container so they stand upright.
Warm a small sharp knife under hot water and dry.
Cut the tops off the egg shells, just like a soft boiled egg.
Take ⅓ of the marshmallow creme and add to a bowl.
Mix in yellow food coloring until the yellow matches the color of egg yolk.
To a microwave-safe bowl add the rest of the marshmallow creme and microwave for 20 seconds to soften.
Spoon into a small disposable piping bag or ziptop bag. Snip of a corner and pipe the white marshmallow creme into the egg shells with the tops removed. Fill to the top.
Add a small amount of yellow marshmallow to the center.