Nutella Cream Eggs
Creamy Nutella-filled candy eggs dipped in white chocolate and topped with colorful sprinkles for a fun Easter treat.
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
- If the filling mixture feels too soft to shape, add 1 to 2 extra tablespoons of powdered sugar and mix again.
- For neater dipping, keep half the eggs in the freezer while you coat the first half so they stay firm.
- For neater dipping, keep half the eggs in the freezer while you coat the first half so they stay firm.