1. Slowly melt about 2/3 of the chocolate from one bag over a double boiler, stirring constantly, until it reaches 110-115° . Do not add marshmallows and pecans to this! This will be the plain chocolate to coat the egg molds.
  2. Once the chocolate reaches the correct temperature, remove the top pan from heat and let it sit on a towel to cool until it reaches 95°-100°. Then, stir in the remaining chocolate until it is completely melted. This is called tempering, it will prevent your chocolate from getting a white discoloration.
  3. Spray quickly, each mold with cooking spray. Then with a paper towel, wipe it around slightly to avoid lines on the chocolate.
  4. Coat each mold with chocolate and quickly pop them into the freezer to set the chocolate.
  5. Melt more chocolate, this time you won’t need to temper it because it will be for the rocky road mixture on the INSIDE.
  6. Add the marshmallows and nuts, stirring until completely coated with chocolate. This is where you will need to eyeball it, adding more of either one, if you desire. I like for it to be pretty lumpy if that makes sense.
  7. Take out the chocolate coated molds, and fill each half with the rocky road mixture, packing in firmly to prevent air pockets. Put the two halves together and return to the freezer or refrigerator until set.
  8. When completely set, remove molds and decorate with Royal Icing, being sure to cover the seams.