Since Easter is right around the corner, I thought it might be timely to repost Monique's recipe for Cream Filled Easter Eggs.
I've been making these since 2009.
I know that Moe, Matt and Dana would be disappointed if I didn't make them again this year.
(Following Post from Easter 2010)
It is that time of year again. Time to make Monique's (La Table De Nana) Chocolate Easter Eggs. I made them last year for the first time. Monique has been making them for over 25 years. I'm so glad that she shared the recipe on her blog. They were very popular last year with my family and neighbours. Definitely going to be a family tradition.
I doubled the recipe and ended up with 28 two ounce eggs, and eight one ounce eggs.
Half were dipped in Milk Chocolate and the other half in dark chocolate
and then drizzled with either white chocolate or white and milk chocolate. The chocolates used were all Callebaut.
Chocolate Easter Eggs
The recipe can be made in advance and refrigerated.
1.5 lbs of icing sugar
1/4 lb butter melted
1/2 can Eagle Brand Sweetened Condensed Milk
2 Tbsps. corn syrup
1 Tbsp. vanilla
1/2 lb of unsweetened or semi sweet chocolate melted
The original recipe called for adding paraffin. Monique didn't use the paraffin so neither did I.
Mix with Kitchenaide or other mixer. Shape like an egg and place in fridge till hard.
Melt chocolate. Dip each egg into melted chocolate, and place on tray lined with parchment or wax paper.
Colour some of the filling with yellow food colour if you would like a "yolk" centre. Store in tins.. between sheets of waxed paper when cold..
Note: Double the recipe to use up the full can of Condensed Milk. A double batch makes approximately 32 two ounce eggs.