Chocolate Easter Eggs

When opened, these eggs will have a white cream filling with a yellow center.

1 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.

Makes about 24

Reviews of Chocolate Easter Eggs :

1-3 of 4 reviews Next >>

Emma Watts Oct 18, 2003
Would make this again.
They're great! A little hard to make, but it's worth it.

A foodie in Canada Apr 15, 2003
Would make this again.
I've been making these for years and family and friends just love them.

Marjorie in United States Apr 12, 2003
Would not make this again.
I think the Chocolate easter eggs are not too safe and they don't taste very good. It taste like rubber.

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67% would make this again
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