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In a mixer cream together the butter, syrup, extracts and salt.
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Gradually add powdered sugar.
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Mix until everything is smooth and glossy, about two minutes.
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Take out two thirds of the mixture and put into a separate bowl.
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To the remaining mixture, add desired amount of yellow food coloring. Placed this mixture in a separate bowl and cover both bowls with saran wrap. Chilled both mixtures in the freezer for 1/2 hour or until very cold. Shape yellow mixture into small balls about the size of a penny.
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Shape the white mixture into balls about the size of a quarter.
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Freeze balls on a parchment lined cookie sheet for one hour.
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To assemble, flatten white ball with your hands. Put yellow ball inside the white and cover it completely.
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Roll the top of the egg in your hand to create a pointed top.
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Freeze eggs for a half hour.
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Melt chocolate and vegetable together in the microwave at 30-second intervals until melted. Stir well.
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Using toothpicks, spear each egg and dip into chocolate, letting the excess run off.
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Place the toothpick’s other end into a yam or potato.
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Put the yams in the freezer until chocolate has solidified, at least thirty minutes.
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Remove toothpicks and wrap as desired.