Yay. I was trying to get off my lazy butt to search these guys out when I remembered your post from last year. Thanks Ann. They look so beautiful. Maybe if I put googly eyes on them I can pull them off as Easter gifts for the kids. Yeah, they want their chocolate as waxy, charactery, and big as you can get it.

Cookie, These would be perfect gifts for the kids. I like the idea of Googly eyes. LOL!

Here is the recipe.

Home Cookin Chapter: Recipes From Thibeault's Table

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 parrafin.

Monique didn't use the parafin so neither did I.

Mix with kitchenaide or other mixer. Shape easter egg shape and place in fridge till hard.

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

Colour some of the filling with yellow food colour if you would like a "yolk" centre.

Store in tins.. between sheets of waxed 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.

Here is a link that might be useful: Thibeault's Table

Ann, that looks like the perfect Easter breakfast to me.

What? It's eggs, LOL. They're perfect, of course.

Annie

Ooooo they look dangerously good! I can't make these because I will ending up eating half of them myself! LOL

Al

They are beautiful! I am not crazy about sweet centers like that, but I bet it would work if I added peppermint to the center. What do you think Ann? Wouldn't it be similar to a York Peppermint pattie?
Sherry

Sherry, I think you could do a lot with this filling. Peppermint would work and so would adding coconut for an Almond Joy.

Ann

Can I just drizzle chocolate on it and eat it with a spoon from the bowl?

Oh Ann they came out spectacular!

I'm thinking a coffee flavored center would be yummy. And some with chopped walnuts would be good. Yummy, coconut sounds good, too.

I used to make candies like this. Sometimes I mixed shredded coconut into the buttercream. Yours are picture perfect!

Why is paraffin bad? Just curious.

Ann - I remember marveling at them last year and this years batch looks just as spectacular! I could eat several right now!

Alexa

Ann, sending you my empty Easter Basket!

Epiphany: modify the recipe (sub out corn syrup) for a Passover dessert!!!!

What is icing sugar? I am not familiar with that term. They look so ymmy!!

deanna, icing sugar is powdered sugar or confectioner's sugar here in the U.S.

Annie

OMG! Thud!

How big is a can of Eagle Brand condensed milk? (by weight) We don't have that brand here :-)

Colleen, my can of the store brand says 14 ounces.

Annie

Ann, beautiful job (as usual!).

Think I'll make some for Erin's class tonight. She would LOVE it.

How about adding finely chopped, well-drained maraschino cherries to the filling? I think that would be pretty too.

I am making these today. Thanks for the beautiful inspiration photos!

Jo

Thank you all for your nice comments.

Annie, I can confirm that they make a great breakfast. LOL!

Al, That's why I give most of them away. Took more than half of them to Victoria yesterday for Matt and Dana. And will be sharing the remaining with neighbours.

Pam, not sure if paraffin is bad or not. But I found out years ago that I could coat truffles and other sweets in chocolate without using paraffin. So I never use it.

Pat, I'm sure that Erin will love them.

Jo, wait until you see just how easy they are go make.

Ann

Thank you!

You're welcome, Colleen. I'm trying not to make them, trying not to....

Annie

I've said it before...I want to be one of your neighbors. YUM!

David

Added to Saturday's baking list. YUM!

Those are gorgeous Ann! I think they look even better than last year. I guess I didn't realize or forgot how easy the recipe is. I'm going to try them tomorrow with coconut in them. Maybe make half a recipe into a big egg. Haven't had one of those big eggs in years. Of course now Sherry has me thinking I might have some peppermint extract in the cupboard.

Ann, even your cut is perfect. Smiles. Great job. Thanks for sharing.

Ok, I thought I posted a comment earlier but it's nowhere to be found! Anyways, I made these today. The filling was way soft even after freezing them so they aren't as pretty as Ann's. They taste great though and I'm glad I made them. My 12 year old actually hugged me after he tried one and thanked me :) Happy Easter everyone!

Tracey, well done. They look perfect to me. Don't you just love it when it makes your kids happy?

Happy Easter!

Ann

Thanks Ann. I'm so glad you posted this recipe because as usual, you inspired me to try something new. And you are right, it's a great feeling when your kids love something you made :)

Beautifully done, both of you!!

Lori

Tracey, you are just as bad as Ann with posting that pic. Guess I'll settle for that last package of Girl Scout Cookies tonight......

We need to bring that What's for Dessert post back to the top of the forum too now that I'm craving sweets.

David

Colleen, Eagle Brand Condensed Milk used to come in 16 oz cans, but they recently reduced it to 14 oz. I don't know if that is true for Canada, however. If the recipe is more than 10 years (or maybe less) old, the U.S. can size would have been larger. I have a recipe for a lime pie that I had to adjust when they started making the cans smaller so that it would fill the pie pan, but for this, it probably won't matter. Half a can sounds like a somewhat loose measurement, however. I have old cookbooks that call for 16 oz. cans of sweetened condensed milk, but I don't know exactly when the change was made.

Lars

David, I had no luck finding the Whats For Dessert thread #2 last time I looked. Funny thing was, thread #1 is still kicking around. Once school is out and I have more time on my hands, I'll definitely be making more desserts.

Tracey

These were so good! Thanks for sharing, Ann!

Chrissy

BEAUtiful!

I have resisted opening this thread knowing what that I would be disappointed in myself. Last year I promised to get an early start on these so I could "wow" the kids. However, Myself failed me again.

Has anyone tried to make these with a chocolate filling? Preferably dark chocolate? I love the See's cream chocolates with flavored fillings like raspberry, orange, maple, etc. and these look so yummy.

They look beautiful, Ann!

I did make them and they are soooo good and so easy. Tracey yours look great too. I only made half a recipe and divided that in half. Half with only my coconut scented vanilla from Puerto Rico and half with lots of coconut. I did find it a bit soft so I kneaded in more confectioners sugar until it felt right. I used the Bakers chocolate coating cups. The chocolate was a bit thick to work with and I could have thinned it but I was hurting by then and just did the milk chocolate ones on the plain cream ones and a few of the coconut ones. I froze the rest of the uncoated eggs and will coat them in dark chocolate when I'm ready to eat them.

Terrapots, I think I'll use the rest of the condensed milk can and make some with orange flavor, since I have that. Didn't have mint after all. Wish I had some raspberry extract though.

All in all a great recipe that I will use in the future too Ann. Thanks for sharing again. I did make one big egg with each batch too. The big plain cream egg is smaller than the double coconut one.

Here is a pic of the milk chocolate coated ones and you can see the two with coconut inside have coconut outside. They had just come out of the fridge so have a little moisture on them.

Coco, that's a good idea, making a smaller recipe. Looks like it can be easily reduced for experimenting. Thank you, Ann, for bringing this up again. I drooled last year but just couldn't, we need to watch sugars but plan on experimenting on different shapes for upcoming holidays. The pics are so enticing!

Terrapots, the full recipe uses a half can. Ann made a double batch to use up the full can. She said she got 32 two-ounce eggs, but I got near that many when I used half of my candy with tons of coconut. Guess it stretched the recipe. I think would be easy to experiment with this recipe for sure. We both have sugar situation but they're so filling/satisfying eating one was fine and I didn't raise my sugar much at all. I know some are more sensitive to sugar but still...

They look yummy. How did you cook them? Lovely look and looks delicious.

Coconut, I really like the idea of adding coconut. Maybe next year I'll add coconut and toasted almonds.

Lutus, they aren't cooked. The filling is shaped and dip in chocolate.

Ann

Mmm... toasted almonds sounds good too Ann. Christy really likes toasted coconut more than plain, so I'm thinking of trying that in some too. In any case, I'm with you, these are going into the tradition.

Not a coconut lover until I had chocolates with a coconut cream. The coconut was very fine almost like a paste, very unlike the Mounds candy. Ummmm! Maybe it also was toasted a little.

Lars' comment above that the size of the Eagle Brand can had changed made me doubt my memory, so I asked the company online and received this response:

"Our cans of Eagle Brand Sweetened Condensed Milk weighed 15 ounces from 1850 to 1967. Sometime in 1968 the weight was changed from 15 ounces to 14 ounces. Some older recipes may call for the 15 ounce can but you may use the 14 ounce can as the weight difference is minimal."

I began cooking in earnest after getting married in 1968, which explains why for me the can always has been 14 ounces.

alice, I thought it had always been the same size for me too. If it changed in 1967, I was twelve and probably hadn't used sweetened condensed milk because we milked cows and didn't buy milk products, so it's always been the same 14 ounces for me too.

Lars is just a couple of years older than I am and I think he started cooking more adventurously than I did, so he's probably remembering when the size changed.

Annie

Beautiful eggs everyone! I have been craving one ever since March 31 when Annie posted her recipe!

Thanks for sharing your photos and the recipe Annie... :)
Maybe next year. But in the mean time I am going to be looking for a Cadbury Egg!