In the bowl of a mixer, cream the butter, corn syrup and vanilla until smooth.

Sift in the confectioner's powdered sugar and beat on medium low speed until well mixed.

Transfer 1/3 of the filling to another bowl and color it with yellow food coloring.

Put the two bowls in the freezer, for at least an hour,as they're easier to work with once they're set up a little.

Place the half of chocolate in a microwave-safe bowl and melt for about 90 seconds, stirring every 30 seconds, or until mostly melted.

Stir in the canola oil until mixture is smooth and completely melted.

Pour some chocolate into a silicone egg mold, filling bottom of each egg about 1/2 inch, and swirl to coat the sides.

Place in the freezer and freeze until chocolate is set, about 1 hour.

Roll the yellow mixture into balls and place on a parchment paper lined baking sheet.

Place in the freezer for 20 minutes or so. Remove from freezer and scoop an amount of white mixture and flatten it into a circle.

Place yellow ball in the middle and wrap the white around it forming into an egg shape.

Return to prepared sheet and place in freezer until the egg shapes are solid.

Place the remaining half of chocolate in a microwave-safe bowl and melt for about 90 seconds,

Stir in the canola oil until mixture is smooth and completely melted.

Place eggs shapes in chocolate coated silicone egg mold.

Pour rest of chocolate into a silicone egg mold, filling each egg entirely.

Place in the refrigerator until chocolate has set.

Best to store these in the freezer as well. If you store these in the fridge, they will become slightly soft.