Directions:
Melt the chocolate chips with coconut oil in a microwave-safe bowl in 30-second intervals, stirring in between until smooth.
Using a silicone egg mold, coat the inside with melted chocolate, ensuring an even layer. Refrigerate for 10 minutes to set.
In a mixing bowl, beat butter, powdered sugar, vanilla, marshmallow fluff, and salt until smooth and fluffy.
Spoon the marshmallow filling into each chocolate-coated mold, leaving space for the final chocolate layer.
Cover the filling with more melted chocolate, smoothing it out. Refrigerate for another 15-20 minutes until set.
Carefully remove the eggs from the mold. Decorate with a dollop of whipped cream, mini candy eggs, and sprinkles.
Prep Time: 20 minutes | Chill Time: 30 minutes | Total Time: 50 minutes
Kcal: 220 kcal | Servings: 12 eggs
Tips:
Use a piping bag for a neater marshmallow filling.
For a caramel twist, add a teaspoon of dulce de leche inside before sealing with chocolate.
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