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Chocolate Easter Eggs
1 cup softened butter
3 pounds powdered sugar
2/3 cup sweetened condensed milk
1 tablespoon vanilla
1/2 teaspoon salt
1 pound chopped semisweet chocolate
2 tablespoons shortening
ICING:
2 pounds powdered sugar
1 cup shortening
1/2 cup milk
food coloring (optional)
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
coloring (if using). Decorate eggs.
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. |
