buttercream eggs

1 stick unsalted butter
1 tsp vanilla
2/3 cup sweetened condensed milk
6 cups confectioners sugar
8 oz unsweetened chocolate

Cream the butter til light and fluffy.
Add vanilla and milk.
Beat until blended.
Add sugar, 2 cups at a time, blending well after each addition.
Knead to a smooth consistency.
Pinch off 2 Tbsp and roll smooth between palms, forming an egg shape.
Place on a wax paper covered tray and refrigerate for several hours or overnight.
Melt chocolate in a double boiler. Pour a little in a round dish and drop the eggs into the chocolate and coat. Place back on the tray and chill until the chocolate is hardened.