Chocolate easter 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

-----------------------------------ICING-----------------------------------
      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.