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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This Recipe for Chocolate Easter Eggs is one of thousands in the Recipes-to-go Dessert Cookbook.
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This is a recipe for Chocolate Easter Eggs from the recipe cookbook of Recipes-to-go (Dessert)
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| Mark Twain |
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Food Tip |
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
Chocolate Easter Eggs Recipe brought to you by Recipes To-Go