Chocolate Easter Eggs

People in many countries celebrate Easter. This is the holiday marked most widely and it is considered one of the most significant festivities of the Christians. Easter eggs is an respected token of Easter, they are utilized in many manners to mark Easter. The Easter eggs symbolize fecundity and the beginning of life.

The custom of the Easter eggs is connected with the pagan celebration and then little by little entered the Christianity. The Easter eggs bring merriment and gladness to the event. There exists of lot of different kinds of Easter eggs, and chocolate Easter egg is among them. Those who cannot do without chocolate are fond of chocolate eggs, and those who cannot do without cookies prefer the cookie eggs.


The number of the produced chocolate Easter eggs is the largest during Easter. They consider these eggs appear for the first time in Germany and France in the beginning of the 19th century. Little by little the custom became common all over Europe.

Initially the chocolate Easter eggs were solid. But after some time they became empty inside. It occurred to be simpler to produce hollow chocolate Easter eggs. In old times it was impossible as the man was to ground fried cocoa beans, turn them into a paste and then put it into the Easter egg.

Different kinds of chocolate are applied to produce chocolate Easter eggs, they are very attractive and tasty so everybody are eager to eat them particularly children. People can produce the chocolates at home or buy in the shop.

Can you imagine anything more enchanting then present the chocolates you made by your own hands to your nearest and dearest and all the friends on Easter. And the eggs can be ornamented by various little pictures. You can put a lot of various sweetmeats into the eggs such as fruit pieces, chocolate fudge, et al. Which make the eggs magnetic.


Chocolate Easter Eggs Recipe

Ingredients:2 tspn Salt; 4 teaspoon Vanilla; 1 cup Soft butter; 1 can Condensed milk; 10 cup Icing sugar; 1 teaspoon Yellow food coloring; 1 lb Semi-sweet chocolate

Method: Beat butter, vanilla and salt until fluffy. Pour milk. Beat in sugar. Blend until stiff. Dust with brown sugar. Knead till smooth. Set aside more then 2/3 of mixture. To the remaining mixture add yellow food coloring. Blend in well. Divide yellow and white into 16 or 24 pieces. Shape yellow into ball. Mold white around yellow to form an egg shape. Dry at room temperature on paper towels for 24 hours. Melt chocolate in double boiler or in microwave until smooth. Dip eggs in chocolate. Once dipped, cool at room temperature. Refrigerate after cool. To serve, slice the eggs thus having a white cream filling with a yellow filling that appears to be the yolk.