Easter Egg Marshmallow Truffles
Easter Egg Marshmallow Truffles is a hor d'oeuvre that serves 30. One portion of this dish contains approximately 0g of protein, 5g of fat, and a total of 129 calories. For 24 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. A mixture of salt, vanilla, marshmallow creme, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Taste and Tell Blog. This recipe is liked by 1531 foodies and cooks. From preparation to the plate, this recipe takes around 2 hours. It will be a hit at your Easter event. It is a good option if you're following a gluten free diet. With a spoonacular score of 1%, this dish is very bad (but still fixable). Try Easter Marshmallow Oreo Truffles, 4-Ingredient Easter Egg Oreo Truffles, and 4-Ingredient Easter Egg (Golden) Oreo Truffles for similar recipes.
Servings: 30
Preparation duration: 30 minutes
Cooking duration: 90 minutes
Ingredients:
6 tablespoons butter, at room temperature
8 ounces chocolate
1 7-ounce jar marshmallow creme
3 cups powdered sugar
dash of salt
1 tablespoon shortening
1/4 teaspoon vanilla
Equipment:
bowl
baking paper
baking sheet
Cooking instruction summary:
In the bowl of a mixer, combine the marshmallow creme, butter, vanilla and salt. Mix until creamy. Gradually add the powdered sugar, mixing until smooth. Refrigerate for an hour.Line a baking sheet with parchment paper or waxed paper. Use a small scoop to make small balls out of the marshmallow mixture. Form each ball into an egg shape. Freeze for about 15 minutes.Melt the chocolate with the shortening. Dip the marshmallow eggs into the chocolate and place back onto the lined baking sheet. Sprinkle with topping, if desired. Refrigerate until the chocolate is set.Slightly adapted from Stephanie's Kitchen
Step by step:
1. In the bowl of a mixer, combine the marshmallow creme, butter, vanilla and salt.
2. Mix until creamy. Gradually add the powdered sugar, mixing until smooth. Refrigerate for an hour.Line a baking sheet with parchment paper or waxed paper. Use a small scoop to make small balls out of the marshmallow mixture. Form each ball into an egg shape. Freeze for about 15 minutes.Melt the chocolate with the shortening. Dip the marshmallow eggs into the chocolate and place back onto the lined baking sheet. Sprinkle with topping, if desired. Refrigerate until the chocolate is set.Slightly adapted from Stephanie's Kitchen
Nutrition Information:
covered percent of daily need
