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Chocolate Easter Eggs Recipe

	Category	Candy Recipes
	Views	72
	Ratings	0

Ingredients And Procedures

1 c Butter; softened

3 lb Icing sugar

2/3 c Condensed milk

1 tb Vanilla

1/2 ts Salt

1 lb Semisweet chocolate,chopped

2 tb Vegetable shortening

-----------------------------------ICING----------------------------------- 2 lb Icing sugar

1 c Vegetable shortening

1/2 c Milk

Food colouring (optl) 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 tbsp unsweetened cocoa powder Maple Walnut: add 2 tbsp chopped walnuts and 1/2 tsp maple extract Citrus: beat in 1 tbsp grated orange rind.

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<h1>Chocolate Easter Eggs</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 c Butter; softened <P>3 lb Icing sugar <P>2/3 c Condensed milk <P>1 tb Vanilla <P>1/2 ts Salt <P>1 lb Semisweet chocolate,chopped <P>2 tb Vegetable shortening <P>-----------------------------------ICING----------------------------------- 2 lb Icing sugar <P>1 c Vegetable shortening <P>1/2 c Milk <P>Food colouring (optl) 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 tbsp unsweetened cocoa powder Maple Walnut: add 2 tbsp chopped walnuts and 1/2 tsp maple extract Citrus: beat in 1 tbsp grated orange rind. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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