- 1/4 pound [113 g] hard margarine, softened to room temperature
- 8 ounces [227 g] cream cheese
- 2 pounds [1 kg] icing sugar
- Any flavoring, to taste
Chocolate Coating
- 1 pound [454 g] chocolate chips
- 1 cake paraffine wax
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- Cream together softened margarine and cream cheese.
- Mix in icing sugar and any flavoring to taste.
- Shape mixture into eggs.
- Arrange onto a cookie sheet, lined with waxed paper.
- Refrigerate for at least 2 hours or overnight.
- Into the top part of a double boiler over hot not boiling water, melt together chocolate coating ingredients.
- Dip cold eggs into melted chocolate mixture, until well coated.
- Transfer onto waxed paper.
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