Recipe by Lois M
My aunt used to make these when I was a kid, then I started making them for my kids, and now my DD makes them, they are very rich, you just want to eat a small slice at a time. Cook time shown is actually chill time.
Top Review by ILikeSweets
I made these a couple years ago but forgot to review. They were seriously so tasty! I am not kidding when I say that I nearly ate the entire batch by myself. They were easy but a bit time consuming and I noticed as I formed my eggs, they kept getting bigger and bigger because they were taking a while. My mouth waters every time I think about these eggs. Thanks for this yummy recipe!
- 118.29 ml sweetened condensed milk
- 118.29 ml butter, softened
- 7.39 ml corn syrup
- 4.92 ml salt
- 4.92 ml vanilla
- 1419.54-1656.13 ml sifted icing sugar
- yellow food coloring
- 453.59 g semisweet chocolate
- 28.34 g paraffin wax (optional)
Directions See How It's Made
- In a large bowl, mix milk, butter, corn syrup, salt and vanilla.
- Add icing sugar in 3 or 4 batches,stirring well after each addition.
- Mix well, then knead with hands, mixing in more icing sugar if needed, until mixture holds shape and is smooth.
- Take 1/4 of the mixture, and color it yellow for yolks.
- Form it into 10 to 15 small balls, set aside.
- Make 10 to 15 Larger balls with the remaining mixture.
- Flatten large ball in palm, place yellow ball in centre, then shape white mixture around it to form an egg shape.
- Place eggs on tray, cover well with plastic wrap so they do not dry out, and chill for at least 4 hours or until firm.
- Dipping Chocolate: Place chocolate and paraffin in bowl over hot (not boiling) water (approx 86 deg.) Use a fondue fork to dip eggs into chocolate.
- Place eggs on tray lined with waxed or parchment paper.
- Put in a cool place until chocolate is firm.
- Decorate if desired.