Fudge Filled Easter Eggs (Print Version)
# Ingredients:
→ Chocolate Base
01 -
4 1/2 cups milk chocolate chips, divided
02 -
396g (14 ounces) sweetened condensed milk
03 -
2 teaspoons vanilla extract
→ Decoration
04 -
1 1/2 cups white chocolate chips
# Instructions:
01 -
In a large bowl, combine 3 cups of milk chocolate chips with sweetened condensed milk and vanilla extract. Microwave for 1 minute at half power, then stir. Continue microwaving in 30-second intervals until completely smooth.
02 -
Allow the fudge to cool slightly for 3-4 minutes. Using a 1 1/2 tablespoon scoop, portion out balls of fudge onto a parchment-lined baking sheet. Shape each ball into an egg form. Continue until all fudge is used.
03 -
Refrigerate the formed eggs until firm, approximately 30 minutes.
04 -
Melt the white chocolate and the remaining 1 1/2 cups of milk chocolate in separate bowls.
05 -
Working one at a time, remove eggs from refrigerator and dip in either white or milk chocolate. Use a fork to retrieve each egg, tap the fork against the bowl edge to remove excess chocolate, then place back on parchment paper. Once the coating sets, drizzle with the contrasting chocolate.
06 -
Allow chocolate to completely set before removing from parchment. Store in an airtight container at room temperature for up to one week.
# Notes:
01 -
For smoother dipping, make sure fudge eggs are thoroughly chilled before coating with chocolate.
02 -
If chocolate becomes too thick while dipping, reheat briefly at half power in the microwave.