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Candied Easter Eggs
Candied Easter Eggs
8 eggs
12 oz. milk chocolate chocolate chips
Poke pinholes in each end of all 8 eggs. Blow in one end until the egg is emptied out. Open one hole to the size of a nickel, wash the eggshells, rinse, and let dry. Tape the small hole shut and place back into the egg carton. Melt the chocolate chips in a double boiler over low heat, stirring constantly. Pour the chocolate into the eggshells and refrigerate until the chocolate hardens. To eat, peel off the outside shell.
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