Easter Eggs
This recipe makes 32 servings
Divide the dough into four portions and make a variety of eggs using the extra flavors.
Ingredients
- 1 cup butter, softened
- 3 lb icing sugar
- 2/3 cup condensed milk
- 1 tbsp vanilla
- 1/2 tsp salt
- 1 lb semisweet chocolate, chopped
- 2 tbsp Vegetable shortening
- Icing:
- 2 lb icing sugar
- 1 cup Vegetable shortening
- 1/2 cup milk
- 1 food colouring, (optional)
Preparation
In 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 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.
Additional information :
Extra Flavours:
(per one quarter of egg mixture):
Chocolate: Beat in 1 tbsp (15 mL) unsweetened cocoa powder.
Maple walnut: Add 2 tbsp (25 mL) chopped walnuts and 1/2 tsp (2 mL) maple extract.
Citrus: Beat in 1 tbsp (15 mL) grated orange rind.
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