The Memory Behind This Treat
The very first time I made Nutella Cream Eggs, it was less about impressing anyone and more about survival—Easter was 2 days away, the stores were wiped clean of the “good” candy, and my niece had just discovered Nutella and declared it her “favorite food forever.” I remember standing in my kitchen with a half-used jar of Nutella, a bag of white chocolate melting wafers, and exactly zero desire to fuss with tempering chocolate or piping anything fancy. So I did what any slightly frazzled aunt would do: I started scooping, shaping, and dipping, hoping the final result would look intentional and not like a chocolate crime scene. By the time I sprinkled that last egg with pink sanding sugar, the counter was a mess, but those shiny little ovals looked like they’d rolled right out of a candy shop.
When my family finally bit into them, there was this shared pause—that quiet half-second when everyone’s taste buds do a double-take. The centers were soft and creamy, somewhere between truffle and fudge, with that unmistakable Nutella hazelnut flavor, all wrapped in a sweet white chocolate shell. My niece immediately asked if we could “make these every single year,” which is how these Nutella Cream Eggs accidentally became our new Easter tradition. Now, we line them up next to our other spring favorites, like my soft frosted sugar cookies and no-bake cheesecake bars, and there’s always at least one kid sneaking a fingerful of the filling from the bowl.
These days, I plan for the chaos. I set out two bowls for sprinkles to prevent “sprinkle avalanches” on the floor, pull out extra wax paper, and always, always soften the butter ahead of time so the filling mixes up silky smooth. What started as a last-minute improvisation turned into the treat everyone asks for by name—no one says “Easter candy” anymore, they say “Are you bringing the Nutella Cream Eggs?” And honestly, that’s my favorite kind of recipe: simple enough that you can whip it up on a busy weeknight, special enough that it becomes a part of your family’s stories year after year.
How To Make It (Mix & Ingredients)
To make the base for your Nutella Cream Eggs, you’ll start by building a soft, truffle-like “dough.” In a medium bowl, beat softened unsalted butter and Nutella together until the mixture looks fluffy and smooth—no streaks of butter hiding along the edges. Mix in the vanilla marshmallow cream and vanilla bean paste; this adds that creamy, stretchy texture and a rich, bakery-style vanilla flavor. Now slowly beat in the powdered sugar, about 1/2 cup at a time. You’re looking for a soft dough that holds together when you pinch it, but still feels a little sticky, like very soft fudge. If it’s too loose to shape, add another tablespoon or 2 of powdered sugar; if it’s too stiff or crumbly, a spoonful of Nutella will bring it back.
Instructions Process of Nutella Cream Eggs
Once your filling is ready, divide it into 12 equal portions—a small cookie scoop or tablespoon works well for this. Roll each portion into a ball, then gently press and pinch it into an oval, egg-like shape in your hands. Place the eggs on a wax paper–lined baking sheet so they don’t stick, then freeze them for 20–30 minutes; this firming step keeps them from melting into the warm chocolate coating. While they chill, melt your white chocolate melting wafers according to the package directions; a microwave in 20–30 second bursts works perfectly if you stir well between each round. Dip each frozen egg using a fork, spoon melted chocolate over the top, and tap the fork lightly on the edge of the bowl to shake off extra. Set the eggs back on wax paper, let the shells firm up, then dip the ends again, dust with pink sanding sugar, and finish with a quick drizzle of white chocolate and colorful sprinkles for that Easter basket magic.
Make-Ahead & Storage
Nutella Cream Eggs are perfect for making ahead, especially if you’re filling Easter baskets or hosting a brunch. You can prepare the filling mixture, shape it into eggs, and freeze them (un-dipped) on a wax paper–lined tray for up to 2 weeks. Once they’re frozen solid, transfer them to a zip-top freezer bag so they don’t absorb any freezer smells. When you’re ready to dip, pull them out of the freezer and go straight into the melted white chocolate while they’re still firm. This keeps the Nutella center thick and creamy instead of melting into the coating.
Once your Nutella Cream Eggs are fully dipped, drizzled, and decorated, let them set completely before storing. I like to layer them in an airtight container with wax or parchment paper between layers so the white chocolate coating stays smooth and the sprinkles don’t get smudged. Kept at cool room temperature, they’ll stay fresh for about 5 days; if your kitchen runs warm, tuck the container in the fridge and let the eggs sit out for 10–15 minutes before serving so the centers soften slightly. Avoid leaving them in direct sunlight or near a warm oven, or you’ll end up with streaky, soft shells instead of crisp, pretty eggs. If you’re planning a dessert spread with treats like coconut macaroons or peanut butter eggs, you can make everything a day or two ahead and simply plate the Nutella Cream Eggs right before guests arrive.
Best Ingredients & Party Variations
For the best Nutella Cream Eggs, start with room temperature unsalted butter so it beats smoothly into the Nutella and marshmallow cream. Use a fresh jar of Nutella; older jars tend to dry out and won’t give you that ultra-creamy texture. I love vanilla bean paste here because those tiny specks feel a little “bakery special,” but plain vanilla extract works just fine if that’s what you have. Choose high‑quality white chocolate melting wafers (not regular chips), since wafers melt smoother and coat more evenly without seizing. For the decorations, regular pastel sprinkles, nonpareils, or sanding sugar all work; just avoid heavy decorations like large candy pearls, which can slide right off the soft chocolate.
Once you master the classic Nutella Cream Eggs, they’re so fun to customize for parties. For a kids’ Easter party, make mini eggs by rolling 24 smaller portions instead of 12; they’re perfect for tucking into baskets alongside treats like Oreo Truffle Eggs or peanut butter eggs. For grown-up gatherings, try swirling a spoonful of dark chocolate hazelnut spread into the filling or adding a splash of Frangelico for a boozy dessert tray (just keep those clearly labeled and away from the kids’ plate). You can also color‑code the decorations: pink sugar for strawberry lovers, blue and green sprinkles for a spring brunch board, or gold sprinkles for a more elegant dessert table. If you need a make-ahead option, shape and freeze the un‑dipped eggs up to a month in advance, then dip and decorate the Nutella Cream Eggs the day before your party so they look freshly made and glossy.
Serving of Nutella Cream Eggs
Conclusion
Whenever I make a batch of these Nutella Cream Eggs, I’m reminded that it doesn’t take much to create a little magic at home—some melted chocolate, a mixing bowl, and a few minutes carved out of a busy day. Whether you’re assembling them with sticky-fingered kids, surprising a friend with a box on their doorstep, or nibbling one quietly with a late-night cup of tea, this is the kind of treat that turns an ordinary moment into a tiny celebration.
I hope this recipe finds its way into your own rotation of “feel-good” desserts. Don’t stress about perfection—the drips, swirls, and slightly wonky shapes are exactly what make homemade candies so charming. The real joy is in the making: laughing in the kitchen, sneaking tastes of filling, and sharing that first bite with someone you love. Nutella Cream Eggs have a way of disappearing quickly, but the memory of making them together tends to linger.
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What exactly are Nutella Cream Eggs?
Nutella Cream Eggs are rich, no-bake chocolate treats with a soft Nutella and marshmallow cream center shaped like little eggs. You roll the filling into egg shapes, freeze them, then dip them in silky melted white chocolate. Once coated, you decorate them with sprinkles, nonpareils, and sanding sugar for a colorful, festive look. They’re perfect for Easter baskets, dessert trays, or wrapping up as gifts. Think of them as a cross between a truffle and a candy bar, dressed up for spring.
How do I get smooth, neat egg shapes and clean chocolate coatings?
Start by dividing the dough into 12 equal pieces so your Nutella Cream Eggs are all the same size and chill evenly. Gently roll each piece into a ball, then press and pinch it into an egg shape in your hands—don’t stress about perfection, minor bumps disappear once coated. Always place them on wax or parchment paper so they don’t stick, and freeze them for 20–30 minutes before dipping. When coating, use a fork to hold each egg, spoon chocolate over the top, and tap the fork on the bowl to remove excess. Slide the egg off with a toothpick or another fork for the cleanest bottom edge.
How should I store Nutella Cream Eggs and how long will they keep?
Once the chocolate has fully set, place the Nutella Cream Eggs in a single layer in an airtight container, using parchment between layers if you stack them. They keep well at room temperature for up to 5–7 days in a cool, dry spot away from direct sunlight. If your kitchen runs warm, you can refrigerate them to keep the chocolate from softening. Just let them sit at room temperature for about 15–20 minutes before serving so the centers soften and the flavors bloom. Avoid storing them uncovered, or the chocolate can pick up odors and moisture.
Recipe
Nutella Cream Eggs
Ingredients
Ingredients
- 6 tablespoons unsalted butter softened
- 1/2 cup Nutella hazelnut spread
- 1/4 cup vanilla marshmallow cream
- 1/2 teaspoon vanilla bean paste
- 2 cups powdered sugar
- 1 bag 10 ounces white chocolate melting wafers
- 2 tablespoons pink sanding sugar
- 2 tablespoons colored sprinkles or nonpareils
Instructions
- Line a baking sheet with wax paper and set aside.
- In a medium mixing bowl, beat the softened butter and Nutella together with a hand mixer until smooth and creamy.
- Add the vanilla marshmallow cream and vanilla bean paste, then beat again until fully combined.
- Gradually add the powdered sugar, about 1/2 cup at a time, beating on low speed until a soft, thick dough forms that holds together when pressed.
- Divide the mixture into 12 equal portions. Roll each portion into a ball, then gently shape it into an oval egg shape with your hands.
- Place the shaped eggs on the prepared baking sheet and freeze for 20 to 30 minutes, or until firm.
- Toward the end of the chilling time, place the white chocolate melting wafers in a microwave-safe bowl and melt according to the package directions, stirring until completely smooth.
- Working with one egg at a time, place a frozen egg on a fork and lower it into the melted white chocolate. Spoon chocolate over the top to cover completely.
- Tap the fork gently on the edge of the bowl to let excess chocolate drip off, then slide the coated egg back onto the wax paper–lined baking sheet. Repeat with all eggs and let the coating set.
- Once set, dip just the ends of each egg into the remaining melted white chocolate and immediately sprinkle the dipped ends with pink sanding sugar over a separate bowl.
- Rewarm the remaining white chocolate in the microwave in short bursts if it has thickened, then spoon it into a small plastic bag and push it toward one corner.
- Snip a small tip off the corner of the bag and drizzle two lines of white chocolate across the center of each egg, then immediately top the drizzled area with colored sprinkles. Let the eggs sit until completely set.
- Store the Nutella Cream Eggs in a single layer or with parchment between layers in an airtight container at room temperature.
Notes
- For neater dipping, keep half the eggs in the freezer while you coat the first half so they stay firm.
