Chocolate Easter Eggs
1 cup soft butter
2 tsp salt
4 tsp vanilla
1 can condensed milk (Eagle Brand)
10 cups icing sugar
1 tsp. yellow food coloring
1 lb. semi-sweet chocolate
Beat butter, salt and vanilla until fluffy. Add milk, beat in sugar.
Blend until stiff. Dust with brown sugar. Knead until smooth.
Set aside more then 2/3 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, mold white around yellow to
form an egg shape. Dry at room temperature on paper towels for 24
Melt chocolate in double boiler or in microwave until smooth. Dip
eggs in chocolate. (paraffin wax may be added and melted with
chocolate to prevent chocolate from melting in your hands). Once
dipped cool at room temperature. Refrigerate after cool.
When sliced these eggs will have a white cream filling with a yellow
filling that appears to be the yolk.