Here's how to give store-bought chocolate eggs a Domestic Diva upgrade. Guests will be impressed by your beautiful homemade Marshmallow-Filled Easter Eggs.
Makes 20
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  • 20 hollow milk chocolate eggs, 34 g each (6 cm in size)
  • ¾ cup caster sugar
  • ¼ cup cold water
  • 2 tsps powdered gelatin
  • ¼ cup just-boiled water
  • ½ tsp vanilla essence
  • A few drops food colouring of choice
  • 50 g milk chocolate
  • Mini icing flowers or sprinkles, to decorate

Unwrap eggs and use a sharp knife or thick wooden skewer to gently pierce a small 0.5 cm hole in base of each chocolate egg. Place eggs in an empty carton, hole-side up.


In a small bowl, using an electric mixer, beat sugar and cold water 3 to 4 mins until sugar dissolves completely.


In a small jug, whisk gelatin into hot water, add to sugar mixture with vanilla, beating on high speed until thick and white (this should take 8 to 10 mins). Beat in food colouring of choice to tint to desired shade.


Working quickly, transfer marshmallow into a large piping bag fitted with a plain 0.5 cm nozzle. Pipe mixture into eggs to fill. Allow to set at room temperature, 1 to 2 hours.


Decorate eggs with icing flowers and sprinkles, securing with a little melted chocolate. Allow to dry.

If preferred, decorate eggs with M&M’s instead of icing flowers or sprinkles.

Photo: Bauer/Rob Shaw

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