Ingredients
1 cup butter, softened
3 lb icing sugar
2/3 cup condensed milk
1 tbsp vanilla
1/2 tsp salt
1 lb semisweet chocolate,chopped
2 tbsp vegetable shortening
ICING
2 lb icing sugar
1 cup vegetable shortening
1/2 cup milk
1 food colouring (optl)
Directions
To increase variety, divide dough into four portions and use extra
flavors. In a large bowl, beat butter until fluffy; gradually beat in
icing sugar, milk, vanilla and salt. On work surface, knead until
smooth. Shape into 32 eggs. Refrigerate for 1 hour or until firm. In
;bowl over ;hot (not boiling) water, melt chocolate with shortening;
remove from heat. Using 2 forks, dip 1 egg into chocolate to coat;
shake off excess. Repeat with remaining eggs. Place on waxed
paper-lined baking sheets; refrigerate until chocolate is set. Icing:
In a large bowl, gradually beat sugar into shortening until fluffy.
Beat in milk until smooth. Divide into batches; beat in food
colouring (if using). Decorate eggs. Extra Flavors: (per one-quarter
of egg mixture) Chocolate: beat in 1 tbsp unsweetened cocoa powder
Maple Walnut: add 2 tbsp chopped walnuts and 1/2 tsp maple extract
Citrus: beat in 1 tbsp grated orange rind.
Servings: 32 eggs
Chocolate Easter Eggs Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert; Holiday
The History of Recipes
Academics have traced the existence of recipes way back into the far past, certainly as far back as the Egypt of the Pharoahs, and maybe further still. In practice though, in the main part, these old cook books were just simple pictorial recipes for meal preparation.
Fascinatingly, the most ancient recipe discovered, according to academics are a few ancient tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `wonderful`. As we move into The time of the roman empire 25BC a roman called Apicius wrote a few documents showing how to cook the recipes cooked by his fellow Romans. In his scrolls, he recounts how the meals of wealthy Romans were divided into hors d`oeuvre, main meal and afters, something that is very familiar to us today. Additionally, he recounts how the early Romans made use of many herbs, including some that we all recognise for example thyme, fennel and dill. As our culinary historical trip moves to more modern times we find some interesting books which appeared in the 1300s - a cookery book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these are unconnected to the spicy food that appears on menues today, but rather recipes for the types of meals cooked for the rich people of the period. In the 15th century, people returning from the crusades brought back a variety of foods and herbs from the holy land, including spices such as coriander, basil and rosemary. The introduction of these new culinary ideas prompted an eruption in cookery books, some of which are now in private collections. By the arrival of the twentieth century, cook books were greatly in demand mostly as a result of better eduction, increased leisure time and having more disposable income. The introduction of television gave us TV chefs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, permitting everybody to search through massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Chocolate Easter Eggs recipe.
