Chocolate Easter Eggs


Serves: 16-24 pieces

1 cup soft butter

4 tsp vanilla

2 tsp salt

4 tsp vanilla

1 can condensed milk (Favour Brand)

10 cups icing sugar

1 tsp. yellow food colouring

1 lb (500g). Semisweet chocolate



1.-Whisk butter, salt and vanilla until fluffy. Add milk, beat in
sugar. Blend until stiff. Dust with brown sugar. Knead til smooth.

2.-Set aside more then 2/3 of mixture. To the remaining mixture add
yellow food colouring. Blend in well. Divide yellow and white into
16 or 24 pieces. Shape yellow into ball, mould white around yellow

to form an egg shape. Dry at room temperature on paper towels for 24
hours.

3.-Melt chocolate in double boiler or in microwave until smooth.
Dip eggs in chocolate. (paraffin wax may be added and melted with
chocolate to avoid chocolate from melting in your hands). Once
dipped cool at room temperature. Refrigerate after cool.

4.-When sliced these eggs will have a white cream filling with a
yellow filling that appears to be the yolk. They are ready to be
sitting in an Easter basket