Dark Chocolate Marshmallow Eggs

60 Mins15 Mins2 HoursLevel: Medium
Hunter Gatherer Gourmet Marshmallow cakes

My favourite Easter treats are marshmallow eggs, and I have been meaning to try and make marshmallows for ever. SO I finally did, and it was a lot easier than I was anticipating (isn’t that often the way). I didn’t have any egg moulds, so I just tried it out with what I had. Although I’m going to buy some egg moulds and then try and make ‘milk’ chocolate to coat them in so I can try and really recreate those Cadbury eggs I’m eyeing up in the supermarket at the moment.

This recipe actually makes quite a lot, so I’m going to halve it next time


1. In the bowl of a stand mixer or thermomix, using the whisk attachment, mix together the cold water and the gelatin
2. Combine the honey, water, vanilla and salt in a deep pot. Heat the mixture over medium-high heat until it reaches 240 degrees, the hardball stage, this takes approx 9-14 minutes.
3. Carefully pour this very hot mixture into the gelatin
4. Start mixing on low speed then gradually increase to high speed and whip for 8 to 10 minutes until the mixture becomes white and thick.
5. If you are not filling chocolate moulds, line an 8 inch square tin with baking paper and dust with tapioca starch
6. As soon as the mixture is thick and white in colour, quickly pour it into the moulds or tin and it will continue to thicken every second.
7. Dust with a little more tapioca
8. Cool for several hours in the fridge to set the marshmallow or pop the mould into the freezer for 30 minutes to an hour before you cover with the rest of the chocolate coating.
9. If you used a tin, cut the marshmallows once set into squares. Dust your knife with tapioca if you find its sticking. You can then keep them plain, or dip them into a chocolate coating.

I found the honey taste a little strong when liquid, but as it set in the fridge the honey taste lessened, and once set in chocolate moulds I couldn’t taste it at all. Personally I don’t like a strong honey taste.
You can store them in a container at room temperature, or even freeze for later use.

Chocolate Coating
You can either melt dark chocolate or make your own. I always use cacao butter as I don’t want everything tasting like coconut, and they don’t melt, but you can use coconut oil instead. You will have to refrigerate after if you do however.

Homemade Chocolate
Melt the cacao butter slowly over low heat in a bowl over simmering water (double boiler)
Mix the cacao powder, honey and vanilla with the melted cacao butter until ingredients are combined and smooth
Taste to be happy with your preferred level of sweetness, and adjust accordingly.


  • 1/2 cup cold water
  • 2 tablespoons of gelatin
  • 1 cup raw honey (I actually used a mix of raw honey and maple sugar as I didn’t have enough honey)
  • 1/2 cup water
  • 1 teaspoon vanilla extract
  • 1/4 tsp salt
  • tapioca starch for dusting
  • candy thermometer
  • Chocolate coated moulds (recipe after marshmallows)
  • 5 tablespoons cacao butter
  • ½ cup cacao powder (or good quality cocoa)
  • 2 tablespoons raw honey, maple syrup or sugar, coconut sugar
  • or nectar… whichever sweetener you fancy
  • ½ teaspoon vanilla extract
  • double this if you need to

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