Recipe Details

Summary

Name: Chocolate Easter Cream-filled Eggs

Category: Easter

1 cup butter, softened

1/2 tsp salt

4 tsp vanilla

1 can sweetened condensed milk

10 cups icing sugar

Brown Sugar, for dusting

1 tsp. yellow food coloring

1 lb. semisweet chocolate

Beat butter, salt and vanilla until fluffy. Add sweetened condensed milk, and

beat in icing sugar. Blend until stiff.

Dust with brown sugar. Knead until smooth.

Set aside about 2/3 of 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 and dip eggs in chocolate.

Cool to room temperature and then refrigerate after cool.