herc
04-10-2003, 12:27 AM
I have never made these, but thought the recipe looked interesting-- esp in time for the upcoming holidays!
World's Best Chocolate Easter Eggs
1-cup soft butter
2 tsp salt
4 tsp vanilla
1 can condensed milk (Eagle Brand)
10 cups icing sugar
1 tsp yellow food coloring
1lb Semisweet chocolate
These delicious cream filled eggs taste just like a very famous store bought one. They are easy to make and kids and adults love them.
Method:
Beat butter, salt and vanilla until fluffy. Add milk, beat in sugar.
Blend until stiff. Dust with brown sugar. Knead until smooth. Set aside more than 2/3 of mixture. To the remaining mixture add yellow food coloring.
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. Melt chocolate in double boiler or in microwave until smooth. Dip eggs in chocolate. (Paraffin wax may be added and melted with chocolate to prevent chocolate from melting in your hands). Once dipped, cool at room temperature. Refrigerate after cool. When sliced these eggs will have a white cream filling with a yellow filling that appears to
be the yolk. They look nice sitting in an Easter basket!!
World's Best Chocolate Easter Eggs
1-cup soft butter
2 tsp salt
4 tsp vanilla
1 can condensed milk (Eagle Brand)
10 cups icing sugar
1 tsp yellow food coloring
1lb Semisweet chocolate
These delicious cream filled eggs taste just like a very famous store bought one. They are easy to make and kids and adults love them.
Method:
Beat butter, salt and vanilla until fluffy. Add milk, beat in sugar.
Blend until stiff. Dust with brown sugar. Knead until smooth. Set aside more than 2/3 of mixture. To the remaining mixture add yellow food coloring.
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. Melt chocolate in double boiler or in microwave until smooth. Dip eggs in chocolate. (Paraffin wax may be added and melted with chocolate to prevent chocolate from melting in your hands). Once dipped, cool at room temperature. Refrigerate after cool. When sliced these eggs will have a white cream filling with a yellow filling that appears to
be the yolk. They look nice sitting in an Easter basket!!