Sunny Chocolate Easter Eggs
Ingredients
- 1/2 cup (125 mL) butter, softened
- 1 tsp (5 mL) salt
- 1 can (300 mL) Eagle Brand® Original Sweetened Condensed Milk
- 1 tsp (5 mL) vanilla or almond extract
- few drops yellow food colouring
- 2.2 lbs (1 kg) icing sugar
- 1.5 lb (680 g) semi-sweet chocolate, melted
- decorative icing (pink, blue, green yellow)
- candy sprinkles
Directions
Step 1:
Cream butter and salt until fluffy. Gradually beat in sweetened condensed milk, vanilla and food colouring. Slowly beat in icing sugar until well blended.
Step 2:
Knead with hands until mixture is smooth and pliable. Form mixture into eggs. Place onto wax paper-lined tray. Cover and chill 4 hours, or until firm.
Step 3:
Resting each egg on a 2-pronged fork, dip into melted chocolate, letting excess coating drip off. Place back on wax paper-lined tray; let stand until firm.
Step 4:
Decorate with sprinkles or let chocolate stand until firm and decorate with icing.
Step 5:
Store covered at room temperature or in the refrigerator.
Tips
Try these delicious recipe variations:
Flavoured eggs: Substitute 1 tsp (5 mL) orange, cherry or mint extract for vanilla.
Double chocolate eggs: After beating in icing sugar, add 1/2 cup (125 mL) mini chocolate chips. Proceed with kneading as directed.