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Sunny Chocolate Easter Eggs

  • Makes: 30 eggs  
  • Preparation Time: 40 minutes plus chilling time 

Ingredients

1/2 cup125 ml butter, softened

1 tsp5 ml salt

1 can300 ml Eagle Brand® Sweetened Condensed Milk

1 tsp5 ml vanilla or almond extract

Few drops yellow food colouring

2.2 lbs1 kg icing sugar

1.5 lb680 g semi-sweet chocolate, melted

Decorative icing (pink, blue, green yellow)

Candy sprinkles

Directions

  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.

  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.

  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.

  4 Decorate with sprinkles or let chocolate stand until firm and decorate with icing.

  5 Store covered at room temperature or in the refrigerator.

Tip(s)

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.


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