6tablespoons unsalted butter, softened
3cups powdered sugar
3drops orange blossom water, if desired
2to 4 drops yellow food color
12oz dark chocolate chips, melted
1 In medium bowl, beat honey, butter, powdered sugar, salt, vanilla and orange blossom water with electric mixer on low speed until combined, then on medium speed about 1 minute or until light and fluffy.
2 Remove one-third of the dough (slightly less than 1 cup) to another bowl. Mix in yellow food color to look like color of egg yolk. Line cookie sheet with waxed or cooking parchment paper. Shape yellow mixture into 15 (1/2-teaspoon size) balls. Place in freezer 15 minutes. Meanwhile, shape white dough into 15 tablespoon-size balls.
3 Remove yellow “yolks” from freezer. Place white ball in palm of your hand; gently flatten it a bit. Make an indent in center. Place yolk in center of white, then shape white around yolk into egg shape. If mixture gets too soft, put it back in freezer.
4 Continue this process until eggs are complete. Return to freezer 15 minutes. Meanwhile, melt chocolate.
5 Working with one egg at a time, remove egg from freezer, and insert toothpick. Dip egg into chocolate; carefully let excess chocolate drip off. Place on parchment-lined cookie sheet.
6 Place eggs in refrigerator 10 minutes to set. Store in cool dry place up to one week.