Chocolate Easter Eggs

Every year I get requests to make my yummy, very sweet, Easter Eggs. Over the years, I have experimented with variations such as dipping the eggs in different types of chocolate (milk, dark, white). I've also made the yolks different colours, so the taster would be surprised to find a pink, green, or blue yolk or the traditional yellow. Although the process of making the eggs involves a few hours over a few days, it is well worth the effort! Follow my tutorial and you will have people begging you to make them year after year.

In a large bowl, mix;

1 cup margarine

1 tablespoon vanilla

2 teaspoons salt

1 can (14 oz) sweetened condensed milk

3 packages (500 g each) icing sugar

Colour 1/3 of the fondant mixture with food colouring (yellow)

Divide both the white and coloured fondant into at least 50 pieces.

Flatten one piece of white fondant in your palm and place a coloured fondant piece on it (looks like a fried egg)

Gently wrap the white fondant around the yolk to completely cover it. Mold it with your hands to make an egg shape

Set eggs aside in a cool place to dry for a day (turning once)

Melt 2 lbs or 12 ounces semi-sweet baking chocolate (or other type of chocolate if desired)

Dip the eggs one at a time using two spoons to cover the eggs completely with melted chocolate

Let them dry on a wax paper-covered tray

To make frosting, you will need:

3 egg whites

1/4 teaspoon cream of tartar

1 package (500 g) plus 1 cup icing sugar (sifted)

Food colouring

Beat egg whites with cream of tartar until nearly stiff. Add icing sugar two tablespoons at a time, beating constantly until the frosting holds its shape

Separate frosting into smaller bowls to add different food colourings

Use a pastry tube or cake decorating tool to decorate the eggs with the different colours of frosting.