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Chocolate Easter Eggs

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CHOCOLATE EASTER EGGS
 Categories: Chocolate, Candies, Canadian
      Yield: 32 Eggs
 
      1 c  Butter; softened
      3 lb Icing sugar
    2/3 c  Condensed milk
      1 tb Vanilla
    1/2 ts Salt
      1 lb Semisweet chocolate,chopped
      2 tb Vegetable shortening

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      2 lb Icing sugar
      1 c  Vegetable shortening
    1/2 c  Milk
           Food colouring (optl)
 
  To increase variety, divide dough into four portions and use extra
  flavors. In a large bowl, beat butter until fluffy; gradually beat in
  icing sugar, milk, vanilla and salt. On work surface, knead until
  smooth. Shape into 32 eggs. Refrigerate for 1 hour or until firm. In
  ;bowl over ;hot (not boiling) water, melt chocolate with shortening;
  remove from heat. Using 2 forks, dip 1 egg into chocolate to coat;
  shake off excess. Repeat with remaining eggs. Place on waxed
  paper-lined baking sheets; refrigerate until chocolate is set. Icing:
  In a large bowl, gradually beat sugar into shortening until fluffy.
  Beat in milk until smooth. Divide into batches; beat in food
  colouring (if using). Decorate eggs. Extra Flavors: (per one-quarter
  of egg mixture) Chocolate: beat in 1 tbsp unsweetened cocoa powder
  Maple Walnut: add 2 tbsp chopped walnuts and 1/2 tsp maple extract
  Citrus: beat in 1 tbsp grated orange rind.
 
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