Here is the recipe I have been promising everyone!
Homemade Chocolate Marshmallow Eggs
3 Tablespoons powdered gelatin
2 cups confectioners’ sugar
2 cups granulated sugar
2 egg whites
2 cups cold water
Soak the gelatin and water for ten minutes in a medium sized saucepan. Then add the 2 cups granulated sugar and cook over low heat and cook for eight minutes bringing to a boil. Remove from heat and let cool to room temperature.
While gelatin mixture is cooling get out your hand mixer; grease an 8”x8” and line with foil, and wax paper. Get out a large mixing bowl, a sifter, a spatula, a mixing spoon and a set of measuring spoons.
Crack the 2 eggs and separate the yolks from the whites. Put the whites into the bowl and beat until stiff peaks. Sift the confectioners’ sugar on top of egg whites a half cup at a time and fold in with spatula or spoon. When all the confectioner sugar is incorporated into the egg whites start slowly pouring the gelatin mixture into the egg whites using the hand mixer. Increase the speed on the mixer and continue beating until white and thick and doubled in size.
Lightly sprinkle the greased 8”x8” pan with confectioners’ sugar that has been lined with foil. Pour the mixture into the pan and spread out with the spatula. Sprinkle with sifter a coat of confectioners’ sugar. Let set on counter undisturbed for three hours. The marshmallow should be light and spongy when set. Once set loosen the foil and pull out the sheet with the marshmallows onto a cutting board. "Peel off foil and use a large knife to cut the marshmallow into egg shapes. Fill a small bowl with more confectioners’ sugar and roll eggs in the confectioner’s sugar. Place Eggs on a sheet of foil or wax paper to rest while melting the chocolate. Make your chocolate glaze by melting 12 ounces of semisweet chocolate morsels and two ounces of vegetable oil in the top pot of a double boiler. Fill the bottom pot with barely simmering water. Using one hand for the chocolate dipping and the other for the egg marshmallow gently lay an egg in the chocolate and roll over in the chocolate. Remove the chocolate covered egg with your chocolate covered hand or a slotted spoon and place on wax paper to age. I have found that a week to ten days is best. You can decorate with small candy flowers or royal icing.