To celebrate International Chocolate-Eating Day, sometimes called “Easter,” we decided to make our own cream-filled chocolate eggs! Even though the amount of fat and sugar in these babies probably rivals that in the store-bought variety, making our own just seemed more wholesome.
We happened to be in the middle of an intense Dungeons and Dragons game over the Easter weekend, so we decorated these eggs accordingly (see the Mister’s lovely d20 in the centre?) and dubbed them “Dragon Eggs.” If only dragons really did lay chocolate eggs…but that’s just fantasy.
Now for the recipe!
1 c. butter, softened
1/2 tsp. salt
4 tsp. vanilla
1 can sweetened condensed milk (Eagle brand!)
10 c. icing sugar
1 tsp. liquid yellow food colouring
1 lb. semi-sweet chocolate, chopped
Your choice of decorations! We used coloured molding wafers.
Beat butter, salt and vanilla until fluffy. Add sweetened condensed milk, beat some more, and then start adding the icing sugar. It helps if you have a super-powerful, sexy KitchenAid stand mixer like I do! The icing will start to get stiff, and may burn out a less sexy hand mixer. Add the sugar gradually, beating well after every cup or two.
Set aside 2/3 of the icing. Add yellow food colouring to the remaining 1/3.
Shape the yellow icing into round “yolks” and mold the white around the ball, forming an egg. Let set for a few hours in the fridge, as this stops the cream from melting when you dip the eggs in the chocolate.
Melt the chocolate in a double boiler (or a stainless steel bowl over a boiling pot of water). Dip the eggs into the chocolate and place on lined baking sheets. Let cool at room temperature, then refrigerate.
WARNING: These eggs are extremely sugary! Consume slowly, or face the consequences.