Chocolate Easter Eggs
Yield
32 servingsPrep
10 minCook
?Ready
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
softened |
|
| 3 | pounds |
powdered sugar
|
|
| ⅔ | cup |
milk, sweetened condensed
|
|
| 1 | tablespoon |
vanilla extract
|
|
| ½ | teaspoon |
salt
|
|
| 1 | pound |
semi-sweet chocolate
semi-sweet, chopped, null, null |
|
| 2 | tablespoons |
vegetable shortening
|
|
| Icing | |||
| 2 | pounds |
powdered sugar
|
|
| 1 | cup |
vegetable shortening
|
*
|
| ½ | cup |
milk
|
|
| 1 | x |
food coloring
(optional) |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
softened |
|
| 1.4 | kg |
powdered sugar
|
|
| 158 | ml |
milk, sweetened condensed
|
|
| 15 | ml |
vanilla extract
|
|
| 2.5 | ml |
salt
|
|
| 453.6 | g |
semi-sweet chocolate
semi-sweet, chopped, null, null |
|
| 3E+1 | ml |
vegetable shortening
|
|
| Icing | |||
| 907.2 | g |
powdered sugar
|
|
| 237 | ml |
vegetable shortening
|
*
|
| 118 | ml |
milk
|
|
| 1 | x |
food coloring
(optional) |
*
|
Directions
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).
Decorate eggs.
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.
