Easter Cream Eggs

Children love to make the insides of these eggs.  (It’s like playdough).  Make sure you wash hands first! 

Ingredients

1 8oz. package of cream cheese
1/4 lb. butter
1 tsp. vanilla
2 500g bags of confectionary sugar
yellow food colouring
4 cups semi-sweet chocolate chips

Method

Cream cheese, butter and vanilla together.

Add sugar gradually and mix together until a hard doughy consistency.  Separate 1/3 of the mixture and add in yellow food colouring.  Stir.

Roll little yellow balls for the inside yolk of the egg.  Set aside.  Cover yellow balls with white mixture for the whites of the egg.

Place on wax paper and cover with plastic wrap. Refrigerate for at least two hours.

Once eggs are chilled, melt chocolate in double-boiler.  Dip eggs in chocolate until coated.  Place the eggs on wax paper and place in freezer until hard.  Re-dip for thicker chocolate shell if desired.  Store in refrigerator until ready to serve.

If you are feeeling inspired, decorate eggs with silver balls, sparkles or icing.