INGREDIENTS
1/4 cup (60 mL) unsalted butter, softened
1 c. tsp (5 mL) vanilla
1/4 tsp. tsp (1 mL) salt
1/2 cup (125 ml) light corn syrup
3 t (750 mL) icing sugar
coloring paste (type Wilton) or yellow food coloring
12 oz (360 g) coarsely chopped dark chocolate
PREPARATION
1. In a large bowl, beat butter, vanilla, salt and corn syrup. Gradually add the icing sugar and beat on low speed until frosting is smooth and creamy.
2. Place a third of the frosting in a bowl. Add coloring paste, a small amount at a time, and mix until the desired color. Freeze the two bowls for at least 30 minutes.
3. Shape the preparation yellow balls, 1 c. teaspoon (5 ml) at a time. Place balls on a cold baking sheet lined with wax paper. Freeze for at least 30 minutes.
4. Take 1 tbsp. to tab (15 ml) of the white ground and flatten into a disk 1/4 inch (5 mm) thick. Place a yellow ball in the center and the cover of the white preparation. Shape so as to form an egg. Do the same with the rest of the preparations (put them in the freezer a few minutes if they become too fondant). Place the eggs on the baking sheet and freeze 30 minutes.
5. In a bowl in the microwave, melt the dark chocolate to moderately low intensity (50%) for 2 minutes. Stir the chocolate until it is smooth and it is completely melted. Using two forks, dip cold eggs one by one into the melted chocolate to coat well (remove excess chocolate molten forks hitting them against the edge of the bowl). Place eggs on a baking sheet and refrigerate for 2 hours or until chocolate coating has hardened. (The eggs will keep for up to 5 days in the refrigerator.)
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