Title: Chocolate Easter Eggs
Categories: Chocolate Candy Canadian
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.