Prepare baking sheets with confectioners sugar. Use an egg to press an egg indentation into the confectioners sugar. Set aside.
Add 1/2 cup water and gelatin to bowl of stand mixer fitted with whisk attachment. Allow it to bloom.
In a medium saucepan over medium heat, add granulated sugar, corn syrup, and 1/2 cup water. Stir until sugar dissolves then remove your spoon and do not stir again. Add a candy thermometer and allow the sugar to heat to 240°F.
Remove sugar mixture from heat and carefully pour into bowl of the stand mixture that has gelatin in it.
Turn mixer on high and whisk for about 10 minutes.
Remove bowl from stand mixer and pour marshmallow into pastry bags.
Pipe marshmallow into the egg molds.
Allow marshmallows to set for 1-2 hours.
Chop chocolate and melt for 1 minute. Stir chocolate and melt more (15-second increments) if needed.
10. Pick up a marshmallow and dust off excess confectioners sugar. Drop into melted chocolate and coat completely. Remove and place on a parchment-lined baking sheet. Repeat with all marshmallow eggs.
Allow chocolate to set. (If you are adding sprinkles, do so while the chocolate is still wet.)
Heat candy melts and pipe onto hardened chocolate covered marshmallow eggs.
Marshmallows eggs will be fine at room temperature for 24 hours or in the refrigerator for up to a week.