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A sweet and creamy toffee chocolate co*cktail served inside a chocolate bunny is a fun and delicious Easter treat!
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Easter is just around the corner and the stores are full of chocolatey Easter treats! As a child, my favourite Easter tradition was the scavenger Easter egg hunt. And of course, it always ended with a large chocolate bunny. For a more grown up treat, try this toffee chocolate co*cktail served inside that ubiquitous Easter treat. Toffee-infused vodka blended with creamy liqueurs and served inside a hollow chocolate bunny is a cute and fun treat that is sure to be the highlight of your Easter celebrations!
Ingredient Notes
Vodka:Homemade toffee vodka is super easy to make although you will need to plan ahead as it needs to be made at least one day ahead. No need to pick an expensive vodka for this – the flavour will definitely be masked by the toffee. If you don’t want to make your own toffee vodka, there are several brands of toffee vodka on the market that would make good substitutes.
Hard toffee candies: Pulverized candies give this co*cktail its distinctive toffee flavour. I use Werther’s Original hard caramels which are easy to find, but you can use any hard caramel that you prefer.
Chocolate cream liqueur:Canadian chocolate company Laura Secord makes a delicious chocolate cream liqueur, although it can be difficult to track down. Austrian brand Mozart makes both milk and dark chocolate cream liqueurs. If you can’t find a chocolate cream liqueur, then substitute with another chocolate liqueur, such as creme de cacao.
Irish Cream: I typically use either Bailey’s or Carolan’s Irish cream.
Half and half cream:A splash of 10% cream will lighten this sweet, boozy co*cktail.
Chocolate syrup:Chocolate syrup adds both chocolate flavour and colour.
How to Make Toffee Chocolate Bunny co*cktail
Homemade Toffee Vodka
The quickest way to make the toffee vodka is by pulverizing the hard toffees. In a high-speed blender add all the peeled toffees. Pulse several times until the toffees are fully broken down and almost powdered. Transfer the pulverized toffee to a jar.
Add the vodka to the toffee and stir briefly. Seal the jar and let sit overnight on the counter. Shake the jar occasionally to encourage the toffee to dissolve. Alternatively, you can add the whole toffees to a jar and top with the vodka. It will take several days for the toffee to dissolve this way.
Store the toffee vodka in the fridge where it will keep for about a month. The toffee vodka may separate after sitting – this is normal, shake before using.
Prep the chocolate bunnies!
To prepare the chocolate bunnies you will need to carefully slice the tops of the ears off without breaking the hollow chocolate. Fill a pitcher with very hot water and have some paper towels nearby.
Dip a sharp knife into the hot water for a few seconds. Wipe off the knife on the paper towel and begin to carefully slice into the bunny ears. Allow the hot knife to slowly melt the chocolate as you gently slice into the ears. Stop frequently to rewarm the knife and wipe off the excess water and chocolate. This can be a bit slow, however, it should prevent the bunnies from cracking or crumbling.
Once you have sliced off the top bit of the ears use the knife to widen the opening if necessary. Repeat with the remaining chocolate bunnies.
Make the Toffee Chocolate Bunny co*cktail
In a co*cktail shaker add the toffee vodka, chocolate cream liqueur, Irish cream liqueur, half and half cream, and chocolate syrup. Add ice, then cover and shake for 10 to 15 seconds. Strain into a small pitcher or pouring glass.
To fill the chocolate bunny, fit a small funnel into the opening at the top. A large piping tip makes an excellent small funnel! Carefully pour the co*cktail through the funnel into the bunny. Add a straw and enjoy!
More Easter Recipes
- Another classic easter treat is this Mini Egg Cheesecake
Toffee Chocolate Bunny co*cktail
Course Drinks
Prep Time 15 minutes minutes
Infusing Time 1 day day
Servings 1 serving
Ingredients
Toffee-Infused Vodka
- 135 g hard toffee candies
- 750 ml vodka
Toffee Chocolate Bunny co*cktail
- 1 hollow chocolate bunny per serving
- 1 oz Toffee-Infused Vodka
- 1 oz chocolate cream liqueur
- ½ oz Irish cream liqueur
- 1 oz half and half cream
- 2 tsp chocolate syrup
Instructions
Toffee-Infused Vodka
Unwrap the toffees and transfer to a high-speed blender. Pulse several times until the toffees are fully broken down and almost powdered. Transfer the pulverized toffee to a jar.
Add the vodka to the toffee and stir briefly. Seal the jar and let sit overnight on the counter. Shake the jar occasionally to encourage the toffee to dissolve. Alternatively, you can add the whole toffees to a jar and top with the vodka. It will take several days for the toffee to dissolve this way.
Store the toffee vodka in the fridge where it will keep for about a month. The toffee vodka may separate after sitting – this is normal, shake before using.
Prepare the Chocolate Bunny
Fill a pitcher with very hot water and have some paper towels nearby. Dip a sharp knife into the hot water for a few seconds. Wipe off the knife on the paper towel and begin to carefully slice into the bunny ears.
Allow the hot knife to slowly melt the chocolate as you gently slice into the ears. Stop frequently to rewarm the knife and wipe off the excess water and chocolate. Once you have sliced off the top bit of the ears use the knife to widen the opening if necessary.
Toffee Chocolate Bunny co*cktail
In a co*cktail shaker add the toffee vodka, chocolate cream liqueur, Irish cream liqueur, half and half cream, and chocolate syrup. Add ice, then cover and shake for 10 to 15 seconds. Strain into a small pitcher or pouring glass.
To fill the chocolate bunny, fit a small funnel into the opening at the top. A large piping tip makes an excellent small funnel. Carefully pour the co*cktail through the funnel into the bunny. Add a straw and enjoy!
