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Chocolate Cream Filled Easter Eggs

10 years ago

These Easter Eggs are so good and very easy to make.

They are a big hit with Matt, Dana and Moe and I have a few neighbours that also look forward to them each year.

Chocolate Easter Eggs

Source: Monique

The recipe can be made in advance and refrigerated.

1.5 lbs of icing sugar

1/4 lb butter melted

1/2 can Eagle Brand Sweetened Condensed Milk

2 Tbsps. corn syrup

1 Tbsp. vanilla

1/2 lb of unsweetened or semi sweet chocolate melted

The original recipe called for adding paraffin. Monique didn't use the paraffin so neither did I.

Mix first five ingredients with Kitchenaide or other mixer. Shape like an egg and place in fridge till hard.

Melt chocolate. Dip each egg into melted chocolate, and place on tray lined with parchment or wax paper.

Colour some of the filling with yellow food colour if you would like a "yolk" centre. Store in tins.. between sheets of waxed paper when cold..

Note: Double the recipe to use up the full can of Condensed Milk. A double batch makes approximately 32 two ounce eggs.

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