Thursday, April 21, 2011

Cream filled chocolate eggs


This is what we're having for our dessert for Easter!
They are just as good as those cream filled cadbury eggs, but more of a chewy creamy than liquidy creamy. This is stayin' on my list of traditional Easter treats! So yummy!!

Look at that smooth, creamy center....mmmmm

Store in refrigerator like it says, but take out to soften a little bit, so it will be more creamy in center...I like them better that way :)
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 color if you would like a "yolk" centre. Store in tins (between sheets of wax 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.

These don't take long to make, so there's still time to make some for your Easter dessert!! :) Not that I'm going to stop making them after Easter. hehe :)

1 comments from awesome people!:

Rebekah said...

i made some of these yesterday for my boys to give their teachers and bus driver. they were a huge hit!!!