Thursday, 08 April 2010

  • Recipe: Homemade Chocolate Coated Cream Filled Easter Eggs

    This is a guest post from ThibeaultsTable.

    It is that time of year again.  Time to make Monique's (La Table De Nana) Chocolate Easter Eggs.  I made them last year for the first time.   Monique has been making them for over 25 years.  I'm so glad that she shared the recipe on her blog. They were very popular last year with my family and neighbours. Definitely going to be a family tradition.

    I doubled the recipe and ended up with 28 two ounce eggs, and eight one ounce eggs. Half were dipped in Milk Chocolate and the other half in dark chocolate
     
    and then drizzled with either white chocolate or white and milk chocolate.   The chocolates used were all Callebaut.

    Chocolate Easter Eggs
    =====================
    Source:  Monique
    The recipe can be made in advance and 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 paraffin. Monique didn't use the paraffin so neither did I.

    Mix with Kitchenaide or other mixer. Shape like an egg and place in fridge till hard.

    Melt chocolate. Dip each egg into melted chocolate, and place on tray lined with parchment or wax paper.

    Colour some of the filling with yellow food colour if you would like a "yolk" centre. Store in tins (between sheets of wax paper when cold).

    Note: Double the recipe to use up the full can of Condensed Milk. A double batch makes approximately 32 two ounce eggs.

    What did you have for Easter? Anyone make something as tasty and fun as these chocolate eggs?

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  • thibeault
    • From: thibeault
    • Name: Thibeault's Table
    • About Me: I maintain two blogs - 'Thibeault's Table' records my day-to-day cooking and 'Thibeault's Table the Recipe Collection' contains my favourite recipes from over 35 years of home cooking. My philosophy of cooking is simple - "Recipes are meant to be shared". Blogging now provides opportunities to share recipes on a global level with no expense to readers. The recipes are either original, adaptations, or, in some cases unchanged from an original source. I always try to give attribution to the original source. The photos are all original. I would appreciate the courtesy of an acknowledgment and a link back to my blog if one of my recipes or photos are copied and posted elsewhere. Thank you for visiting my Blogs. I hope you will stop by often. Visit me: http://thibeaultstable.blogspot.com/
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