Since that special bunny is visiting this weekend, I decided to share a recipe for making chocolate Easter eggs. My mom made these for us when we were kids. I love them. They are very sweet, and only meant to be eaten in small doses, but, they’re a treat right?
Decorated Easter Eggs
Makes 2 lbs ~ 10 3oz eggs (I usually double the recipe – these freeze well)
- 2/3 cup (15oz can) Eagle Brand Sweetened Condensed Milk
- ½ cup butter
- 1 tsp vanilla
- 1 tsp salt
- 5 ½ cup sifted icing sugar
- Cream butter, salt, vanilla. Add milk & blend until smooth. Gradually add icing sugar. Mix well. It will become very stiff. Knead until all icing sugar is combined.
- Place on board or waxed paper and continue kneading for several minutes until smooth but not sticky.
- Cut off 1/3 of mixture. Add a few drops of yellow food coloring for yolks. Blend the coloring in well. Cut into 10 portions, roll into round balls and set aside.
- Cut remaining dough into 10 portions. Pat each one flat and then mold them around the balls of yolk.
- Chill, preferably overnight. Remold if necessary.
Warning: This part gets messy. If tongs don’t work, just use your fingers.
- ½ lb of semi-sweet chocolate (I have been using some semi-sweet, some milk chocolate and some white chocolate for variety in the eggs)
- Melt chocolate slowly in top of double boiler over hot water (or you can use micro-wave). Stir until well blended and smooth.
- Dip bottom half of egg using tongs and let drip for a moment. Turn over (chocolate side up) and place on waxed paper to harden. Repeat for other side. (I stick them in the fridge for a few minutes to speed up the process)
- Continue to melt chocolate as necessary until you have all the egg finished. Place all in fridge for a short time to ensure the chocolate has hardened.
(This does not need to be doubled if you’ve doubled the egg recipe)
This is the official icing to be used, but I’ve used store-bought cookie decorating icing (in pic above) when time was short and kids were doing the decorating.
- 2 egg whites (room temperature)
- 2 ¼ cups sifted icing sugar
- ¼ tsp cream of tartar
- ½ tsp vanilla
- Combine all and beat with a mixer for 5 minutes or until very stiff. Note: While decorating, keep remaining frosting in a bowl with a damp cloth or wax paper covering so a crust does not form over the top.
- Color frosting as needed and decorate eggs using icing in piping bags and different tips for decorating purposes. Frosting becomes very hard and holds its shape well.