For a few Easters my sister, Jennifer, has made homemade Easter eggs (a la Laura Secord). You know the ones. When they're sliced these eggs have a white cream filling with a sweet yellow centre that ressembles the egg yolk and a chocolate shell. Delicious ... and so sweet it'll put you into a sugar coma!
Just make sure you give yourselves enough time to make this treat. There's a lot of drying involved and takes over 24 hours to make. But they are worth it if you have a serious sweet tooth! I promised this recipe to my friend Kelly. Hope you all enjoy it.
1 cup butter, softened
2 tsp salt
4 tsp vanilla
1 can sweetened condensed milk (NOT evaporated milk)
10 cups icing sugar
1 tsp yellow food colouring
1 lb semi-sweet chocolate
In a large bowl, beat butter, salt and vanilla until light and fluffy. Add condensed milk; mix. Beat in sugar and blend until stiff. Knead until smooth.
Set aside 2/3 of the mixture. To the remaining mixture add the yellow food colouring. Blend well. Divide yellow and white mixtures into either 16 or 24 pieces (depending on how large you want your eggs to be). Shape yellow pieces into balls. Mold white mixture around yellow balls and create an egg shape. Dry on paper towels, at room temperature, for 24 hours.
Melt chocolate in a double boiler until smooth. Dip eggs in chocolate. Paraffin was may be added and melted with the chocolate to prevent the chocolate from melting in your hands. Once dipped, cool at room temperature. Refrigerate after cooled.