Letting Easter slip by without doing a chocolate recipe would be sacrilege, but I was hesitant to take the lazy path of suggesting something that would mean investing in a bottle of creme de cacao or Baileys. Similarly I was a little wary of sharing the outcome of delving into prohibition era chocolate cocktails… melon liqueur, port and egg yolk anyone?
I settled on trying to make something which embodied the luxuriant, chocolatey taste of easter eggs with ingredients that could happily be reused as a dip for rich tea biscuits or better still a sauce for ice cream. It ended up tasting like Rolos, which was just perfect for me. Oh, and thanks very much to @RachelPatti who came up with the name for this one through the dark art of late night drunken crowd sourcing.
- 50ml cognac/golden rum (it's important the spirit is dark and sweet, bourbon's too sour)
- 1tbsp creme caramel/dulce de leche/confiture de caramel (I used a jar from Bonne Maman but you should try our salted caramel sauce)
- 1tsp cocoa powder
- 1tsp Port
- Add all the ingredients to a cocktail shaker
- Shake without ice for 10 seconds
- Add the ice and shake for another 10 seconds
- Strain into a coupe glass