I made Monique’s Chocolate Cream Filled Eggs yesterday. Please check out Monique’s blog La Table De Nana for the recipe. And while you are there spend a little time looking around. You won’t find a more beautiful blog.
The recipe calls for 1/2 a can of Condensed Milk. And what was I going to do with the leftover condensed milk? Why, make a double batch of course. I dipped half in Callebaut Milk Chocolate and the other half in Callebaut Dark Chocolate.
Moe thinks that these chocolate cream eggs are better than his favourite cream eggs from a little Chocolate Shop in Toronto.
chocolate easter eggs
Source: Monique La Table De Nana
The Recipe..Because you can make them ahead and keep refrigerated.
1.5 lbs of icing sugar
1/4 lb butter melted
1/2 can Eagle Brand Sweetened Condensed Milk
2 Tbsps corn syrup
1 Tbsp vanilla
1/2 lb of unsweetened or semi sweet chocolate melted
The original recipe called for adding parrafin:( I don’t ..mix everything w/ your KA.. Shape easter egg shape and place in fridge till hard..dip in melted choc:) I add some yellow coloring to some of the mix to simulate a yolk:)..place on wax paper after you have let the choc drip off:)
Store in tins.. between sheets of waxed paper when cold..