Easter Egg Cream Cocktail Recipe By Tasty Recipes

CREME EGG ROCKY ROAD RECIPE BY TASTY

Steps:

• Melt the butter, dark chocolate, milk chocolate, and golden syrup over a bain marie. Allow to cool for 5-10 minutes.
• Stir in the digestives, marshmallows and mini creme eggs until everything is coated.
• Transfer the mixture to a deep tray lined with baking paper.
• Melt 75g (¼ cup) of the white chocolate and stir in some of the yellow food colouring until the desired colour is reached. If it seizes on you, add a little bit of oil and stir it until it reaches a runny consistency again.
• Drizzle over the rocky road mixture.
• Melt the remaining white chocolate and drizzle that over too.
• Cut the creme eggs in half and press firmly into the mixture.
• Chill for at least two hours.
• Carve it up and eat!
• Enjoy!

EASTER EGG CREAM COCKTAIL RECIPE BY TASTY

Steps:

• In a medium, high-walled pan, combine the water and sugar and bring to a boil over medium-high heat. Once the sugar has dissolved completely, reduce the heat to medium-low and slowly whisk in the cocoa powder until fully incorporated. Cook until smooth and glossy, about 5 minutes. Remove the pan from the heat and stir in the vanilla and salt. Let the syrup cool in the refrigerator until ready to use.
• Add 1 ounce of cooled syrup, followed by 2 ounces of chocolate liqueur, to a chilled 12-ounce glass. Top with 2 ounces of Irish cream and 2 ounces of half-and-half. Top with about 4 ounces of chilled seltzer and stir to combine. Repeat with the remaining ingredients.
• Garnish each cocktail with whipped cream, an Easter marshmallow, and crushed mini creme eggs.
• Enjoy!

CHOCOLATE CREAM FILLED EASTER EGGS

Steps:

• In a large bowl, mix milk, butter, corn syrup, salt and vanilla.
• Add icing sugar in 3 or 4 batches,stirring well after each addition.
• Mix well, then knead with hands, mixing in more icing sugar if needed, until mixture holds shape and is smooth.
• Take 1/4 of the mixture, and color it yellow for yolks.
• Form it into 10 to 15 small balls, set aside.
• Make 10 to 15 Larger balls with the remaining mixture.
• Flatten large ball in palm, place yellow ball in centre, then shape white mixture around it to form an egg shape.
• Place eggs on tray, cover well with plastic wrap so they do not dry out, and chill for at least 4 hours or until firm.
• Dipping Chocolate: Place chocolate and paraffin in bowl over hot (not boiling) water (approx 86 deg.) Use a fondue fork to dip eggs into chocolate.
• Place eggs on tray lined with waxed or parchment paper.
• Put in a cool place until chocolate is firm.
• Decorate if desired.