Edible Chocolate Easter Eggs
Another holiday is coming around the corner and we all have to agree that Easter is an incredibly fun one for children. Kids love to hunt for their easter eggs and to decorate their easter eggs as well. Now it’s time to let them help make some delicious and edible eggs that they’ll love.
Ingredients Are:
1 C. butter; softened
3 lb. powdered sugar
2/3 C. condensed milk
1 T. vanilla
1/2 t. salt
1 lb. semisweet chocolate, chopped
2 T. vegetable shortening
Icing Ingredients:
2 lb. powdered sugar
1 C. vegetable shortening
1/2 C. milk
Food coloring (optional)
Directions Are:
To increase variety, divide dough into four portions and use extra flavors. In a large bowl, beat butter until fluffy; gradually beat in icing sugar, milk, vanilla and salt. On work surface, knead until smooth. Shape into 32 eggs. Refrigerate for 1 hour or until firm.
In a bowl over hot (not boiling) water, melt chocolate with shortening; remove from heat. Using 2 forks, dip 1 egg into chocolate to coat; shake off excess. Repeat with remaining eggs. Place on waxed paper-lined baking sheets; refrigerate until chocolate is set.
Icing Directions:
In a large bowl, gradually beat sugar into shortening until fluffy. Beat in milk until smooth. Divide into batches; beat in food coloring (if using). Decorate eggs.
Extra Flavors: (per one-quarter of egg mixture)
Chocolate: beat in 1 T. unsweetened cocoa powder
Maple Walnut: add 2 T. chopped walnuts and 1/2 t. maple extract
Citrus: beat in 1 T. grated orange rind.
Makes about 32 eggs.