Description
These Easter Egg Marshmallow Creme Truffles are decadent holiday treats with a fluffy marshmallow center and a smooth chocolate shell, finished with pastel sprinkles. Perfect for Easter baskets, dessert platters, and springtime gifting!
Ingredients
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1 cup marshmallow creme (fluff)
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1/4 cup unsalted butter, softened
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1 1/2 cups powdered sugar
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1/2 teaspoon vanilla extract
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10 oz dark or semi-sweet chocolate, melted
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Easter sprinkles, for decorating
Instructions
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In a mixing bowl, combine marshmallow creme, softened butter, powdered sugar, and vanilla. Stir until smooth and thick.
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Chill mixture in the refrigerator for 20–30 minutes until firm enough to handle.
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Scoop and shape into small egg-shaped truffles using your hands. Place on a parchment-lined tray and freeze for 20 minutes.
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Melt chocolate in a microwave or double boiler until smooth.
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Dip each egg into melted chocolate using a fork, tapping off excess, and return to the tray.
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While chocolate is still wet, sprinkle with festive Easter sprinkles.
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Allow chocolate to set at room temperature or refrigerate until firm.
Notes
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Add a few drops of almond extract or lemon zest for a flavor twist.
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Use white or pastel-colored chocolate for variety.
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Store in an airtight container in the fridge for up to 1 week.
