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Chocolate Easter Eggs

When opened, these eggs will have a white cream filling with a yellow center.

Makes about 24

1 cup butter, softened
2 teaspoon salt
4 teaspoons vanilla
1 can sweetened condensed milk
10 cups powdered sugar
1 teaspoon yellow food coloring
1 pound semi-sweet chocolate

Beat together butter, salt and vanilla until light and fluffy. Add milk, beat in powdered sugar. Blend until the mixture is stiff. Dust with a little extra powdered sugar and knead with hands until smooth.

Set aside a little more than 2/3 of the mixture. Knead yellow food coloring into the remaining mixture until uniform in color. Divide into 24 equal parts and shape into round balls. Divide the white mixture into 24 equal parts and mold the white mixture around the yellow balls to form an egg shape. Dry at room temperature on paper towels for 24 hours.

Melt chocolate in the top of a double boiler until smooth. Dip eggs in chocolate and allow to harden on a cooling rack with waxed paper placed underneath. Keep refrigerated.

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