Chocolate Easter Eggs
milk, sweetened condensed
semi-sweet, chopped, null, null
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 colouring (if using).
Extra Flavors: (per one-quarter of egg mixture)
Chocolate: beat in 1 tablespoon of unsweetened cocoa powder.
Maple Walnut: add 2 tablespoons of chopped walnuts and ½ teaspoon maple extract.
Citrus: beat in 1 tablespoon of grated orange rind.