These Homemade Nutella Cream Eggs are easy to make and taste amazing. A creamy chocolate filling dipped in white chocolate with colorful sprinkles on top is a fun treat to make for Easter baskets.
Do you have one thing that you remember getting in your Easter basket every year? Every year my grandparents would get us these big peanut butter Easter eggs with our names on them. I looked forward to those eggs every year.
The other thing I remember is the 2 foot solid chocolate Easter bunny that we would get. If you are laughing because there is no such thing, go right ahead. My husband chuckles every time I talk about it. He says my bunny gets bigger every time I talk about it.
But seriously, that thing was huge. It was at least 2 feet tall! I swear we were still gnawing on it in July!!
Years ago I started making our kids these Decorated Peanut Butter Eggs with their names on them. It’s their favorite thing I put in their Easter baskets.
It is such a fun tradition that I am looking forward to continuing it until they are out of college. And then one day, I’ll make them for the grandkids.
Oh, my! Did I seriously just type that? Nothing like making yourself feel old.
I have been experimenting with different homemade candy eggs each year too. These Biscoff Cream Eggs were such a hit, that I had to make another version.
This year I pulled out the jar of Nutella. I had a feeling these were going to be absolutely delicious dipped in white chocolate.
Turns out I was right! You will want to make a batch of these chocolate eggs for Easter.
How to make Nutella Cream Eggs:
- Beat softened butter and Nutella until creamy. Add marshmallow cream and vanilla extract and beat again. (full recipe at bottom of post)
- Slowly beat in the powdered sugar until a soft dough forms.
- Divide the mixture into 12 even balls. Use your hands to press each ball into an egg shape.
- Place the eggs on a parchment lined tray and freeze for 20-30 minutes.
- Dip each egg in melted white chocolate and place on another tray to set.
- Once the chocolate is set up, dip the ends of each egg in the remaining white chocolate and add pink sugar right away.
- Spoon the remaining white chocolate into a plastic bag and cut one corner off. Drizzle lines across the center of each egg and add other sprinkles.
One word of warning! Do not make these Nutella eggs too early. Otherwise, everyone will devour them and you will not have any to put in Easter baskets.
These homemade chocolate Easter eggs look so cute when they are bagged and tied with a cute little ribbon and tag made from this eyelet circle punch. These die cuts make the perfect little tag for gifting little food items like this.
A little handmade tag and some cellophane bags would be a great way to share these fun no bake Easter treats with friends and family.
More easy Easter recipes:
- Peanut Butter Easter Bunnies
- Easter Popcorn
- Easy Fruity Marshmallow Fudge
- Party Peeps Eclair Cake Cups
- Easy Carrot Cake Bars
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- 6 Tablespoons unsalted butter, softened
- 1/2 cup Nutella
- 1/4 cup marshmallow cream
- 1/2 teaspoon vanilla extract
- 2 cups powdered sugar
- 10 ounce bag white melts
- colored sprinkles or nonparils
- pink sanding sugar
- Beat the butter and Nutella until creamy. Add the marshmallow cream and extract and beat again.
- Slowly add the powdered sugar until a soft dough forms.
- Divide the mixture into 12 even balls. Shape the balls using your hands to flatten them into an egg shape. Place on a wax paper lined baking sheet. Freeze for 20-30 minutes.
- Melt the chocolate according to the package directions. Use a fork to hold each frozen egg in the chocolate.
- Spoon the chocolate over the egg with a spoon. Tap the fork gently on the side of the bowl. Slide onto the wax paper lined tray. Let set.
- Dip the ends of each egg in the remaining chocolate. Sprinkle with the sanding sugar over another bowl.
- Reheat the white chocolate, if needed, and spoon it into a plastic baggie. Cut one tip off.
- Drizzle two lines in the center of the eggs and add sprinkles right away. Let set. Store in a sealed container on the counter.
*If your melting chocolate is too thick to dip, you can also add a little bit of shortening to thin it out.
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Amount Per Serving: Calories: 183Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 7mgCarbohydrates: 26gFiber: 1gSugar: 25gProtein: 1g
*The post for Nutella Cream Eggs was first published on April 12, 2014. The post and photos were updated and republished on April 7, 2020.
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