Chocolate Cream Filled Easter Eggs

  • 7 months ago
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Chocolate Cream Filled Easter Eggs
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– 1⁄2 cup sweetened condensed milk

– 1⁄2 cup butter, softened

– 1 (1⁄2) teaspoons corn syrup

– 1 teaspoon salt

– 1 teaspoon vanilla

– 6 -7 cups sifted icing sugar

– yellow food coloring

– 1 lb semisweet chocolate

– 1 ounce paraffin wax (optional)

Cooking instructions

– In a large bowl, mix milk, butter, corn syrup, salt and vanilla.

– Add icing sugar in 3 or 4 batches,stirring well after each addition.

– Mix well, then knead with hands, mixing in more icing sugar if needed, until mixture holds shape and is smooth.

– Take 1/4 of the mixture, and color it yellow for yolks.

– Form it into 10 to 15 small balls, set aside.

– Make 10 to 15 Larger balls with the remaining mixture.

– Flatten large ball in palm, place yellow ball in centre, then shape white mixture around it to form an egg shape.

– Place eggs on tray, cover well with plastic wrap so they do not dry out, and chill for at least 4 hours or until firm.

– Dipping Chocolate: Place chocolate and paraffin in bowl over hot (not boiling) water (approx 86 deg.) Use a fondue fork to dip eggs into chocolate.

– Place eggs on tray lined with waxed or parchment paper.

– Put in a cool place until chocolate is firm.

– Decorate if desired.

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