Anthony Vieira Da Cruz   Head Chef, Business Owner
Chocolate Covered Easter Eggs

2 lbs. confectioners' sugar
1 stick oleo
8 oz. cream cheese
--COATING:--
1 pkg. chocolate chips
1 cake paraffin wax

Preparation : Soften oleo to room temperature. Cream
together oleo and cream cheese. Add confectioners' sugar
and any additional flavorings. Shape into eggs. Place on
cookie sheet lined with waxed paper. Chill in refrigerator
at least 2 hours or over night. Coat with chocolate. Melt
together in top of double boiler. Dip eggs into chocolate
mixture to coat. Yield:approximately 2 dozen small eggs.

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Recipe found at http://tastebuddelights.com
Mar 18th 2008 01:30