Chocolate Dipped Marshmallow Easter Eggs … Looking for bright and colourful ideas for Easter this year lead me to find these gorgeous little things at Kitchen Simplicity.
Cheri says to wet your hands so as to make the forming of the eggs easier. I went the latex glove route, just to be sure, wet them and then dove into the mixture….
OMG! It was like dealing with some hyper viscous, glue demon. I could not get it off my hands, there were strings of marshmallow flying around the kitchen and no sign of the Rice Bubbles even coming close to forming a ball.
About to give up and go the way of Cheri’s other idea of forming a slice rather than going through the work of making eggs; I decided to take off the gloves, get my greased spoon and use plastic wrap to control the unruly Rice Bubble mixture (inspired by Heston Blumenthal’s scotch egg recipe that I had watched the previous night – thankfully!) and it worked – beautifully!
I will definitely be doing these again next year, maybe with white chocolate and different food colourings for a more rainbow look.
Ingredients
1/4 C Unsalted Butter
250g Marshmallows
1/2 tsp Vanilla Essence
6 C Rice Bubbles
Block of melting chocolate
Sprinkles
Method
Melt the butter and marshmallows over a low to medium heat. Add the vanilla and stir to combine.
Put the Rice Bubbles into a large bowl and pour over the marshmallow mixture, stir to combine.
Using a greased 1/4 C measuring spoon, take a portion of mixture and place on a non stick surface, such as a plastic chopping board.
Take a piece of Glad Wrap and place over the ball of mixture. Pick it up and form into a shape of an egg.
It really helps if you have an egg carton to compare your eggs to.
This should make about 24 eggs.
Once you have made all your eggs, place them in the fridge for about 30 mins to harden.
Melt your chocolate over a saucepan of simmering water and then dip in the tops of your eggs. While still liquid, roll them in sprinkles.
If using an egg carton to display your wonderful Easter creation, make sure there is a layer of plastic or paper between the eggs and the cardboard – this will ensure that no germs etc, contact your eggs.
- ¼ C Unsalted Butter
- 250g Marshmallows
- ½ tsp Vanilla Essence
- 6 C Rice Bubbles
- Block of melting chocolate
- Sprinkles
- Melt the butter and marshmallows over a low to medium heat. Add the vanilla and stir to combine.
- Put the Rice Bubbles into a large bowl and pour over the marshmallow mixture, stir to combine.
- Using a greased ¼ C measuring spoon, take a portion of mixture and place on a non stick surface, such as a plastic chopping board.
- Take a piece of Glad Wrap and place over the ball of mixture. Pick it up and form into a shape of an egg.
- It really helps if you have an egg carton to compare your eggs to.
- This should make about 24 eggs.
- Once you have made all your eggs, place them in the fridge for about 30 mins to harden.
- Melt your chocolate over a saucepan of simmering water and then dip in the tops of your eggs. While still liquid, roll them in sprinkles.
- If using an egg carton to display your wonderful Easter creation, make sure there is a layer of plastic or paper between the eggs and the cardboard – this will ensure that no germs etc, contact your eggs.