Chocolate Easter Eggs
When opened, these eggs will have a white cream filling with a yellow center.
Makes about 241 cup butter, softened
2 teaspoon salt
4 teaspoons vanilla
1 can sweetened condensed milk
10 cups powdered sugar
1 teaspoon yellow food coloring
1 pound semi-sweet chocolate
Beat together butter, salt and vanilla until light and fluffy. Add milk, beat in powdered sugar. Blend until the mixture is stiff. Dust with a little extra powdered sugar and knead with hands until smooth.
Set aside a little more than 2/3 of the mixture. Knead yellow food coloring into the remaining mixture until uniform in color. Divide into 24 equal parts and shape into round balls. Divide the white mixture into 24 equal parts and mold the white mixture around the yellow balls to form an egg shape. Dry at room temperature on paper towels for 24 hours.
Melt chocolate in the top of a double boiler until smooth. Dip eggs in chocolate and allow to harden on a cooling rack with waxed paper placed underneath. Keep refrigerated.
Reviews of Chocolate Easter Eggs:
1-5 of 8 reviews Next >>
lucy Jul 16, 2008
Would not make this again.
horrid
A cookie baker Mar 13, 2008
Would make this again.
great
joy in canada Sep 8, 2007
Would make this again.
i have been making this recipe for many years.i got this recipe from canadian living magazine. it is the best recipefor easter eggs i have ever used.people rave about my easter eggs.i make them every year
A cookie baker in australia Feb 28, 2005
Would make this again.
they work like a charm and are great for all year round. they are fabulous!
Emma Watts Oct 18, 2003
Would make this again.
They're great! A little hard to make, but it's worth it.
