Homemade Easter Chocolate Coated Cream Eggs

I just have to share this recipe with all of you. I think of Easter and automatically think of Chocolate Covered Cream Eggs. And if not that Chocolate Covered Coconut Cream Eggs. Well until now I was leaving that chore up to Cadbury. Not any more. In the local newspaper on Friday they had some Easter recipes and one of them was for the eggs. I am so happy to have found it. Next week, after I finish my never ending row of Gan ache covered egg cakes, I will be making some of these for my family. And of course, one or two for me.

This really seems like an easy process so that is why I am sending it out now before I make it so you will have time to do it this week if you want to try. A little time consuming though. Approximately 1 1/2 hours from start to finish. Of course you will decorate the top with some rose buds or something to that effect won't you?

INGREDIENTS Of course you have the choice of milk chocolate or dark chocolate.
1 cup (2 sticks) butter
1 ts. salt
1 Tb. Vanilla
1 14 oz can sweetened condensed milk
3 pounds of 10x confectionery sugar
2 pounds of really good chocolate
Yellow food coloring

DIRECTIONS
* In a large bowl combine the butter, salt and vanilla.
* Use an electric mixer on medium to beat until light and fluffy, about 2 minutes. * Add the condensed milk and beat , scraping the sides of the bowl as needed, until thoroughly mixed.
* Reduce the speed of the mixer to low, add the 10x sugar 1 cup at a time. Continue mixing until it forms a still dough.
* Transfer the mixer to a counter top dusted with powdered sugar. Knead until smooth, about 2-4 minutes.
* Cut away 1/4 of the mixer, then add a few drops of yellow food coloring and knead it into the mixture.
* Divide this yellow mixture into 20 equal portions, rolling them in your palms as if you were making meat balls. These are the yolks of the eggs. Set balls on a cookie sheet and chill until firm. portions rolling them in your hands to make egg shapes.
* Press your thumb in the center of each egg and place the yolk into the egg. Then work the white mixture around the yolk and reform into the egg shape.
* Set them all on a cookie sheet and chill again
* Melt the chocolate, either in a double boiler or in a microwave safe bowl. If using a micro-wave.. do this in 20 second intervals so not to burn the chocolate.

* Now using a fork, dip each egg into the chocolate to cover it entirely and then place it on waxed paper to set.

Eggs should be stored in the refrigerator until served. Makes about 20 eggs. Unless you want to make 10 big ones. I think that is what I am going to do.

Have fun. Don't worry about the calories this time. And don't forget to decorate the top of the egg.

PS If you want coconut cream eggs. Add 1/2 cup of shredded coconut after you separate the portion for the yolk. Blend into the mixture at the end.