Advertisement
Recipe: Chocolate Easter Eggs
Similar Categories: Chocolate, Easter, Eggs
CHOCOLATE EASTER EGGS
Yield: 32 Eggs
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.
Yield: 32 Eggs
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.
Advertisement:
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Chocolate, Easter, Eggs
| Chocolate Dunking Cookies | Chocolate Eclair Cake |
