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Chocolate Easter Eggs














Low Cholesterol, Trans-fat Free, Low Sodium


1 cup butter
3 pounds powdered sugar
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
2 pounds powdered sugar
1 cup vegetable shortening
½ cup milk
1 x food coloring


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.


* not incl. in nutrient facts

Add review




Angmering, United Kingdom
 over 10 years ago

This is a very good website. I now know how to make a cake. Thankyou. (:

Nutrition Facts

Serving Size 104g (3.7 oz)
Amount per Serving
Calories 42424% of calories from fat
 % Daily Value *
Total Fat 11g 18%
Saturated Fat 7g 34%
Trans Fat 0g
Cholesterol 18mg 6%
Sodium 90mg 4%
Total Carbohydrate 28g 28%
Dietary Fiber 1g 3%
Sugars g
Protein 3g
Vitamin A 4% Vitamin C 0%
Calcium 3% Iron 3%
* based on a 2,000 calorie diet How is this calculated?


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