Chocolate Easter Eggs Recipe

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Chocolate Easter Eggs Ingredients

1 cup butter, softened
3 lb icing sugar
2/3 cup condensed milk
1 tbsp vanilla
1/2 tsp salt
1 lb semisweet chocolate,chopped
2 tbsp vegetable shortening

ICING

2 lb icing sugar
1 cup vegetable shortening
1/2 cup milk
1 food colouring (optl)

A Recipe for
Chocolate Easter Eggs

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The trouble with eating Italian food is that five or six days later you're hungry again.
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This Chocolate Easter Eggs recipe is one of many in our Dessert Category.

Food Tip
To prevent brown sugar from going hard,
try placing a piece of bread in with the sugar.

This Recipe for Chocolate Easter Eggs is one of thousands in the Recipes-to-go Dessert Cookbook.

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Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot.
Samuel Butler

Avoid fruit and nuts. You are what you eat.
Jim Davis

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Chocolate is a perfect food, as wholesome as it is delicious, a beneficent restorer of exhausted power. it is the best friend of those engaged in literary pursuits.
Baron Justus von Liebig (1803-1873) German chemist

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Chili represents your three stages of matter: solid, liquid, and eventually gas.
Roseanne, "Don't Make Me Over," May 1992, spoken by character Dan Conner

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Herb Tip
Using Cilantro:
Also known as fresh coriander or Chinese parsley, cilantro is used to flavor dishes ranging from Asian to Indian to Mexican. Use sparingly, though, as too much cilantro will give your food a harsh, soapy flavor.

Chocolate Easter Eggs

Anyhow, the hole in the doughnut is at least digestible.
H.L. Mencken

Chocolate Easter Eggs Directions

To increase variety, divide dough into four portions and use extra
flavors. In a large bowl, beat butter until fluffy; gradually beat in
icing sugar, milk, vanilla and salt. On work surface, knead until
smooth. Shape into 32 eggs. Refrigerate for 1 hour or until firm. In
;bowl over ;hot (not boiling) water, melt chocolate with shortening;
remove from heat. Using 2 forks, dip 1 egg into chocolate to coat;
shake off excess. Repeat with remaining eggs. Place on waxed
paper-lined baking sheets; refrigerate until chocolate is set. Icing:
In a large bowl, gradually beat sugar into shortening until fluffy.
Beat in milk until smooth. Divide into batches; beat in food
colouring (if using). Decorate eggs. Extra Flavors: (per one-quarter
of egg mixture) Chocolate: beat in 1 tbsp unsweetened cocoa powder
Maple Walnut: add 2 tbsp chopped walnuts and 1/2 tsp maple extract
Citrus: beat in 1 tbsp grated orange rind.

Serves: 32

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Chocolate Easter Eggs Recipe from the Recipes-To-go.com Dessert Recipe Cookbook

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