I found the recipe here. These eggs are extremely sweet, and rich, but still great! The only changes I made was melting some unsweetened chocolate chips with the semi-sweet ones, just to make it less sweet.
Prep Time: 40 minutes plus chilling time
Serving: 30 eggs
Serving: 30 eggs
Ingredients:
1/2 cup (125 mL) butter, softened1 tsp (5 mL) salt
1 can (300 mL) Regular Sweetened Condensed Milk
1 tsp (5 mL) vanilla or almond extract
Few drops yellow food colouring
2.2 lbs (1 kg) icing sugar
1.5 lb (680 g) semi-sweet chocolate, melted
Decorative icing (pink, blue, green yellow)
Candy sprinkles
Preparation:
1. Cream butter and salt until fluffy. Gradually beat in sweetened condensed milk, vanilla and food colouring. Slowly beat in icing sugar until well blended.
2. Knead with hands until mixture is smooth and pliable. Form mixture into eggs. Place onto wax paper-lined tray. Cover and chill 4 hours, or until firm.
3. Resting each egg on a 2-pronged fork, dip into melted chocolate, letting excess coating drip off. Place back on wax paper-lined tray; let stand until firm.
4. Decorate with sprinkles or let chocolate stand until firm and decorate with icing.
5. Store covered at room temperature or in the refrigerator.
2. Knead with hands until mixture is smooth and pliable. Form mixture into eggs. Place onto wax paper-lined tray. Cover and chill 4 hours, or until firm.
3. Resting each egg on a 2-pronged fork, dip into melted chocolate, letting excess coating drip off. Place back on wax paper-lined tray; let stand until firm.
4. Decorate with sprinkles or let chocolate stand until firm and decorate with icing.
5. Store covered at room temperature or in the refrigerator.
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