Sunny Chocolate Easter Eggs

Recipe by Chef mariajane
READY IN: 40mins
YIELD: 30 eggs


  • 12
    cup butter, softened
  • 1
    teaspoon salt
  • 1
    (300 ml) can regular eagle brand sweetened condensed milk
  • 1
    teaspoon vanilla extract or 1 teaspoon almond extract
  • 3
    drops yellow food coloring
  • 2 14
    lbs icing sugar (1kg)
  • 1 12
    lbs semisweet chocolate, melted (680g)
  • decorative tube icing (pink, blue, green, yellow)
  • candy sprinkles


  • Cream butter and salt until fluffy. Gradually beat in Eagle brand, vanilla and food coloring. Slowly beat in icing sugar until well blended.
  • Knead with hands until mixture is smooth and pliable. Form mixture into eggs. Place onto wax paper-lined tray. Cover and chill for 4 hours, or until firm.
  • Resting each egg on a two-pronged fork, dip into melted chocolate, letting excess coating drip off. Place back on wax paper-lined tray; let stand until firm.
  • Decorate with sprinkles or let choolate stand until firm and decorate with icing.
  • Store covered at room temperature or in the refrigerator.