I made these Chocolate Easter Eggs for the first time
back in 2009.
The first year of my blog.
The recipe comes from Monique - La Table De Nana.
They are now our family tradition.
This year I made 4 oz eggs.
Dipped in Callebaut Milk Chocolate
drizzled with Callebaut White Chocolate.
I always double the recipe to use up the other half can of Condensed Milk.
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 first five ingredients 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, or 16 four oz eggs.