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1 cup soft butter
2 tsp. salt
4 tsp. vanilla
1 can condensed milk (not evaporated)
1 tsp. yellow food coloring
10 cups confectioners' sugar
1 lb. semi-sweet chocolate

Beat butter, salt and vanilla until fluffy. Add milk, beat in sugar. Blend until stiff. Dust with brown sugar. Knead til smooth. Set aside about 2/3 of mixture. To the remaining mixture, add yellow food coloring. Blend in well. Divide yellow and white into 16 or 24 pieces. Shape yellow into a ball, mold white around yellow to form an egg shape.

Dry at room temperature on paper towels for 24 hours. Melt chocolate in double boiler or microwave until smooth. Dip eggs in chocolate. (Parafin wax may be added and melted with the chocolate to prevent chocolate from melting in your hands.) Once dipped, cool at room temperature. Refrigerate when cool.

When sliced, these eggs will have a white cream filling with a yellow filling that appears to be the yolk.

Yield: 16 or 24 chocolate eggs.

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