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Name: Chocolate Easter Eggs
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 32
Cuisine: American
Ingredients: 1 tb Vanilla; 1 c Butter softened; 2 lb Icing sugar; 3 lb Icing sugar; 2/3 c Condensed milk; Food colouring (optl); 2 tb Vegetable shortening; 1 lb Semisweet chocolate,chopped; 1/2 ts Salt; 1/2 c milk; 1 c Vegetable shortening

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INGREDIENTS

1 tb Vanilla
ICING
1 c Butter ; softened
2 lb Icing sugar
3 lb Icing sugar
2/3 c Condensed milk
Food colouring (optl)
2 tb Vegetable shortening
1 lb Semisweet chocolate,chopped
1/2 ts Salt
1/2 c milk
1 c Vegetable shortening

Eggs

INSTRUCTIONS

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.

NOTES

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Chocolate Easter Eggs

1 tb Vanilla
 ICING
1 c Butter softened
2 lb Icing sugar
3 lb Icing sugar
2/3 c Condensed milk
 Food colouring (optl)
2 tb Vegetable shortening
1 lb Semisweet chocolate,chopped
1/2 ts Salt
1/2 c milk
1 c Vegetable shortening

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.

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Nutrition

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Serving Size: 1 Egg (107g)
Recipe Makes: 32 Eggs

Calories: 411
Calories from Fat: 122 (30%)

Amt Per Serving		% DV

	Total Fat 13.6g	18 %
	Saturated Fat 5.8g	29 %
	Monounsaturated Fat 4.6g
	Polyunsanturated Fat 2.3g
Cholesterol 17.5mg		5 %
Sodium 50.5mg		2 %
Potassium 30.1mg		1 %
Total Carbohydrate 73.7g		22 %
	Dietary Fiber 0g	0 %
	Sugars, other 73.7g
Protein 0.6g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 411

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