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Chocolate Easter Eggs
- 1 cup Soft butter
- 2 teaspoon Salt
- 4 teaspoon Vanilla
- 1 can Condensed milk
- 10 cup Icing sugar
- 1 teaspoon Yellow food coloring
- 1 lb Semi-sweet chocolate
Method:
- Beat butter, salt and vanilla until fluffy.
- Add milk.
- Beat in sugar.
- Blend until stiff.
- Dust with brown sugar.
- Knead till smooth.
- Set aside more then 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.
- Mold 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.
- Once dipped, cool at room temperature.
- Refrigerate after cool.
- To serve, slice the eggs thus having a white cream filling with a
yellow filling that appears to be the yolk.
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