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Chocolate Cream Filled Easter Eggs
Time: 1 hrs 4 mins
Ingredients
- 1/2 cup sweetened condensed milk
- 1/2 cup butter, softened
- 1 1/2 teaspoons corn syrup
- 1 teaspoon salt
- 1 teaspoon vanilla
- 6 -7 cups sifted icing sugar
- yellow food coloring
- 1 lb semisweet chocolate
- 1 ounce paraffin wax (optional)
Directions
- 1 In a large bowl, mix milk, butter, corn syrup, salt and vanilla.
- 2 Add icing sugar in 3 or 4 batches,stirring well after each addition.
- 3 Mix well, then knead with hands, mixing in more icing sugar if needed, until mixture holds shape and is smooth.
- 4 Take 1/4 of the mixture, and color it yellow for yolks.
- 5 Form it into 10 to 15 small balls, set aside.
- 6 Make 10 to 15 Larger balls with the remaining mixture.
- 7 Flatten large ball in palm, place yellow ball in centre, then shape white mixture around it to form an egg shape.
- 8 Place eggs on tray, cover well with plastic wrap so they do not dry out, and chill for at least 4 hours or until firm.
- 9 Dipping Chocolate: Place chocolate and paraffin in bowl over hot (not boiling) water (approx 86 deg.) Use a fondue fork to dip eggs into chocolate.
- 10 Place eggs on tray lined with waxed or parchment paper.
- 11 Put in a cool place until chocolate is firm.
- 12 Decorate if desired.
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