Chocolate Cream Filled Easter Eggs

1. 1

   In a large bowl, mix milk, butter, corn syrup, salt and vanilla.

2. 2

   Add icing sugar in 3 or 4 batches,stirring well after each addition.

3. 3

   Mix well, then knead with hands, mixing in more icing sugar if needed, until mixture holds shape and is smooth.

4. 4

   Take 1/4 of the mixture, and color it yellow for yolks.

5. 5

   Form it into 10 to 15 small balls, set aside.

6. 6

   Make 10 to 15 Larger balls with the remaining mixture.

7. 7

   Flatten large ball in palm, place yellow ball in centre, then shape white mixture around it to form an egg shape.

8. 8

   Place eggs on tray, cover well with plastic wrap so they do not dry out, and chill for at least 4 hours or until firm.

9. 9

   Dipping Chocolate: Place chocolate and paraffin in bowl over hot (not boiling) water (approx 86 deg.) Use a fondue fork to dip eggs into chocolate.

10. 10

    Place eggs on tray lined with waxed or parchment paper.

11. 11

    Put in a cool place until chocolate is firm.

12. 12

    Decorate if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.