Sunny Chocolate Easter Eggs - cooking recipe

Ingredients

1/2 cup butter, softened
1 teaspoon salt
1 (300 ml) can regular eagle brand sweetened condensed milk
1 teaspoon vanilla extract or 1 teaspoon almond extract
3 drops yellow food coloring
2 1/4 lbs icing sugar (1kg)
1 1/2 lbs semisweet chocolate, melted (680g)
decorative tube icing (pink, blue, green, yellow)
candy sprinkles

Preparation

Cream butter and salt until fluffy. Gradually beat in Eagle brand, vanilla and food coloring. Slowly beat in icing sugar until well blended.
Knead with hands until mixture is smooth and pliable. Form mixture into eggs. Place onto wax paper-lined tray. Cover and chill for 4 hours, or until firm.
Resting each egg on a two-pronged fork, dip into melted chocolate, letting excess coating drip off. Place back on wax paper-lined tray; let stand until firm.
Decorate with sprinkles or let choolate stand until firm and decorate with icing.
Store covered at room temperature or in the refrigerator.