Best Peanut-Butter Eggs

These are the ones Mom-Mom made -- that would be Ruth March -- and the best I have ever tasted. I have the original recipe, a yellowed newspaper clip from The Mercury.
I guess that makes this recipe a legacy.

Peanut Butter Eggs

1 pound peanut butter (Reese's works best)
2 pounds confectioners sugar
1/2 pound butter
Heavy cream

Mix first three ingredients in electric mixer until combined. Add enough cream to reach desired consistency -- until firm enough to roll as eggs. I have found it takes anywhere from a few drops to a full cup of cream, depending on peanut butter. Using Reese's instead of Skippy takes less cream and makes smoother eggs.

Roll into eggs and place on trays lined with wax paper. Refrigerate.

Melt one box (8 oz.) of semi-sweet chocolate and one box (8 oz.) of unsweetened chocolate in top of double boiler. Add a few shavings of paraffin wax for easier coating.

Roll chilled eggs in chocolate to coat. I use toothpicks to roll through chocolate and return to the wax paper on trays. Coat one tray at a time and then return to refrigerate.

Store in freezer. Keep some hidden from others. :)