Easter Creme egg wannabe's

After searching the net I found this recipe for homemade Easter cream eggs. I envisioned a fun filled afternoon bonding over balls of sugar and more sugar coupled with mountains of melted chocolate being coated on our beautifully shaped Easter Eggs. Well other than the bonding, the process was more tedious than anticipated. The dough stuck to literally everything including my sons (hopefully clean) hands....funny how that happens. After experimenting a bit I discovered that freezing them in between handling and coating made this a little less nerve raking. Tasty they were, egg shaped they were most certainly not. Tell me how I could make that happen? Afterwards my DH suggested placing them in one of those plastic egg shaped moulds....keyword here, AFTER.

All in all they tasted great, definitely not like the original. I have decided to freeze a good portion of these (the ones my sons did not manhandle) and use them for other special occasions like Christmas. They could rival the famous peanut butter ball on the dessert platter at the next Christmas shindig.

Like anyone reading this will actually try these but if you are feeling adventurous here you go...may the force be with you.


1 cup sweet unsalted butter (softened)
2 teaspoons salt
4 teaspoons vanilla extract
1 can sweetened condensed milk
10 cups confectioner's sugar
1 Tablespoon brown sugar
1 teaspoon yellow food colouring
1 pound semi-sweet chocolate ( I used the whole body and a head of a 100g Santa that I had stored in the freezer


Instructions:
1. Beat softened butter, salt and vanilla until smooth.
2. Add milk and sugar and blend until stiff. ( I had to use a little more than called for)
3. Form the mixture into a ball.
5. Divide the ball into two pieces. (one small and one large)
6. Put two of the pieces together and set on the side.
7. Add yellow food colouring to the small piece and blend in well until it looks like the colour of egg yolks.
8. Divide the yellow mixture into 24 balls.
9. Divide the white mixture that you have set aside into 24 pieces.
10. Shape the white mixture pieces around the yellow balls to form an egg shape???? (fails to tell you how this happens) with a yellow yolk in the middle.
11. Stick back in freezer until set.
12. Melt chocolate in microwave on medium heat. Dip eggs in chocolate to cover the entire egg and cool at room temperature.
13. Refrigerate until serving.

Good luck and I would love any hints from people who have mastered the art of egg making.