This week I started obsessing over making an adult version of easter eggs, sort of like those tiny bottle shaped chocolates with liquor inside.
So I rounded up some hollow chocolate eggs. Now, I could have injected straight booze into them, but the eggs were rather large and I didn’t want the liquid to spill out everywhere when you bite into them. I had to think of a way to thicken it up, and landed on pudding mixed with a little Kahlua. Narf!
First, you need a sharp, pointed tool like a dentist pick to poke a whole in the egg without cracking it.
Then, use a pastry bag with a fine tip or an injector to fill the eggs.
Last, seal the hole with a little melted chocolate.
Now that’s an Easter treat!
Spiked Easter Eggs
makes about 10-15 eggs
1 package Jell-o pudding, I used butterscotch
2 cups milk
1 cup Kahlua (Bailey’s would be good, too)
10-15 hollow chocolate eggs
1 cup boiling hot water
1/2 cup chocolate chips, chocolate bar, or almond bark
sharp, metal tool
pastry bag with a fine point
Whisk the package of pudding with the milk for 2 minutes and allow it to set in the fridge for at least 5 minutes.
Unwrap the eggs just enough to get a peek at the top. Boil a cup or so of water and pour into a coffee cup. Dip a pointed metal tool (a large needle or knitting hook would work well) into the hot water. Use the tool to gently poke a whole in the top of each egg big enough for your smallest pastry tip.
Add Kahlua to pudding and stir to combine. Spoon pudding mixture into a pastry bag. Inject pudding mixture into each egg.
In a small bowl, melt chocolate chips, bar, or bark in the microwave according to package directions. With a spoon, spread a bit of the melted chocolate over the whole and allow to harden, maybe 5 minutes. Re-wrap eggs in their foil and refrigerate until ready to serve.
Of course, you can make these eggs kid friendly by omitting the Kahlua. These would be delicious served over ice cream. Enjoy!