April 4th, 2012
Recipe by LeeAnne Wright
From the print edition, April 2012
Cream together cream cheese, butter and vanilla. Add 5 cups icing sugar, a cup at a time, blending until it turns into a firm mixture.
Place a third of the mixture in another bowl; add 2–3 drops yellow food colouring and stir until well blended. Scoop out 1 teaspoon of yellow mixture and roll into a ball. Scoop out 1 tablespoon of white mixture and flatten; wrap around yellow ball, encasing it completely. Gently pinch and press until smooth and egg-shaped. Repeat with remaining mixture.
Place eggs on a plastic-wrap-covered sheet pan; freeze for 30 minutes or until hard.
In a double boiler, melt 2 cups chocolate chips, stirring until smooth. (For coloured eggs, use coating chocolate, available at bulk-food stores.) Remove eggs from freezer. Place an egg on a fork; spoon chocolate over to cover egg and gently tap fork on side of boiler to remove excess chocolate. Place egg on a rack until chocolate hardens. (This will happen almost immediately.) Repeat with remaining eggs.
Decorate with icing if desired.