1/4 pound butter
1 pound confectioners' sugar
1 tablespoon vanilla extract
2 tablespoons (or more) cream or milk
12 ounces chocolate chips
1 (1-inch) square paraffin

Cream butter, sugar and vanilla extract in about 2 tablespoons cream. A little more cream may be added if necessary to handle well. Shape into eggs. Refrigerate overnight to set. Melt chocolate and paraffin over hot water in a double boiler. Dip eggs into chocolate and put on wax paper to dry. Do not have the chocolate too hot, just warm.