Chocolate Easter Eggs

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“For the Kids on Easter Sunday, or let them help you make them for Easter. Fun !! and delicious!! Cook time is chill time.”
4hrs 30mins
30 chocolate eggs

Ingredients Nutrition

  • 12 cup butter, softened
  • 1 teaspoon salt
  • 1 (300 ml) can Eagle Brand Condensed Milk
  • 1 teaspoon vanilla or 1 teaspoon almond extract
  • 3 drops of yellow food coloring
  • 2 14 lbs icing sugar
  • 1 12 lbs semisweet baking chocolate, melted
  • decorative icing
  • candy sprinkles


  1. Cream butter and salt until fluffy.
  2. Gradually beat in Eaglebrand, vanilla and food coloring.
  3. Slowly beat in icing sugar until well blended.
  4. Knead with hands until mixture is smooth and pliable.
  5. Form mixture into eggs.
  6. Place onto waxed paper lined tray.
  7. Cover and chill for 4 hours or until firm.
  8. Resting each egg on a fork, dip into melted chocolate, letting excess coating drip off.
  9. Place back on tray, let stand until firm.
  10. Decorate with sprinkles while still moist, or let chocolate stand until firm and decorate with colored icings.
  11. Store covered at room temperature or in the refrigerator.

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