Chocolate Cream Eggs

Spring, renewal, eggs, rebirth etc.

Since were now on to the egg theme, this is a recipe I obtained from an internet search and chose because it seemed most similar to the cream eggs of my youth. It was written by Alison Ladman of the Associated Press and makes about 20 eggs. Terribly messy process but worth it in the end I think, and if a bunny can do it....

Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 teaspoon salt
- 1 tablespoon vanilla extract
- 14-ounces of sweetened condensed milk
- 3 pounds powdered sugar, plus extra for dusting
- yellow food coloring
- 2 packages of chocolate chips ( or other form of chocolate) for coating the eggs

In a large bowl, combine the butter, salt and vanilla. Use an electric mixer on medium to beat until light and fluffy, about 2 minutes. Add the condensed milk and beat, scraping the bowl as needed, until thoroughly mixed.

Reduce the mixer to low, then add the powdered sugar 1 cup at a time. Continue mixing until it forms a stiff dough. Transfer the mixture to a counter dusted with powdered sugar. Knead until smooth, about 2 to 4 minutes.

Cut away a quarter of the mixture, then add a few drops of yellow food coloring to it and knead it in. Use a teaspoon to divide the mixture into about 20 small balls, rolling them between your hands until smooth. (These are the yolks). Set the balls on a cookie sheet and chill until firm. Divide the white dough into about 20 larger pieces (you will need an equal number of white and yellow pieces), rolling each into roughly an egg shape. Press your thumb into the center of each and place one of the yellow balls into it. Gently work the white filling around the yellow ball, covering it completely. Shape each piece into an oval. Set aside on a cookie sheet and chill again.

Warm the chocolate in a double boiler or over a saucepan of water until melted and smooth. Use a fork to dunk each egg into the chocolate to coat it completely, then set it on parchment or waxed paper to set.