Separate the chocolates into different bowls that you want to melt them in. I used 1 cup of each color. You will be working in 20-30 second increments in your microwave or double boiler. I suggest using a microwave. It’s much easier to control the heat and to make sure that you don’t make your melted chocolates too hot. Ensure that your silicone mold is dry and free of debris. For each egg half, you will need approximately 2ish teaspoons of different colored chocolates. Scoop a teaspoon full of your base color that you want to highlight the most and place it in the mold. Then add in additional colors (see photos)

With the back of a spoon, coat the inside of the silicone egg molds. You want to get a nice coating of chocolate up to the very brim of the egg top. Using a toothpick, swirl the colors inside of the silicone shells. This will also help prevent any air pockets or bubbles from setting in.

Place egg molds into the freezer for approximately 5-7 minutes. Remove from the freezer and slowly push & peel your chocolate halves out of the mold.

Once you get one end of your egg out, it’s effortless to pull the rest out. You can even push the opposite side of the mold to help remove eggshell once you started peeling (refer to photos).

Fill one side of the eggs with a spoonful of white-hot cocoa mix. Place 5-7 colorful marshmallows on top and sprinkle some mini dehydrated marshmallows around.

Warm plate in the microwave for approximately 1 minute. Place a piece of parchment paper on top of the plate. Take the opposite sides of the eggs, one by one, and place them on a plate. This will help smooth out rough edges and will melt the chocolate a bit. Once the chocolate edges are melted and loose, place quickly onto the egg half-filled with cocoa and marshmallows. Hold for about 15-20 seconds and allow to cool. You can run your finger along the edge of melted chocolate to smoothen out the edges.