Chocolate Easter Cream-Filled Eggs 1 cup butter, softened 1/2 teaspoon salt 4 teaspoons vanilla 1 can sweetened condensed milk 10 cups icing sugar Brown Sugar, for dusting 1 teaspoon yellow food coloring 1 pound semisweet chocolate In a large bowl beat the butter, salt and vanilla until fluffy. Add the sweetened condensed milk, and beat in icing sugar. Blend until stiff. Dust with brown sugar. Knead until smooth. Set aside about 2/3 of the mixture. To the remaining mixture add yellow food coloring. Blend in well. Divide the yellow and white into 16 or 24 pieces. Shape the yellow into a ball, mould white around yellow to form an egg shape. Dry at room temperature on paper towels for 24 hours. Melt chocolate in double boiler and dip eggs in chocolate. Cool to room temperature and then refrigerate after cool.
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