EASTER CHOCOLATE
Cream Filled Chocolate Easter Eggs

Ingredients:
1 cup butter (softened)
1/2 teaspoon salt
4 teaspoons vanilla extract
1 can sweetened condensed milk
10 cups confectioner's sugar
1 tablespoon brown sugar
1 teaspoon yellow food coloring
16 ounces semi-sweet chocolate

Cream the butter, salt and vanilla until fluffy. Mix in the milk
and sugar until thickened. Form the mixture into a ball. On
a clean, dry surface sprinkle the ball with the brown sugar
and knead until smooth. Divide the ball into 3 equal pieces.
Set two of the pieces aside. Add the food coloring to the 3rd
piece and blend until color is mixed in evening. Divide it into
24 balls. Divide the other two balls into 24 pieces. Form the
white pieces around the yellow balls to form an egg shape
(with a yellow yolk in the middle). Air dry at room temperature
on paper towels for 24 hours. Melt the chocolate in a double
boiler until smooth. Dip the eggs in the chocolate to cover the
entire egg and cool at room temperature on wax paper. Chill
until ready to serve.