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45ml Chocolate liquer or 30ml chocolate sauce
15ml Butterscotch Schnapps
Mini Creme Egg
Large hollow chocolate egg
1. Blend Baileys, Butterscotch Schnapps, Creme Egg and Cream in a blender.
2. Place Ice in cocktail shaker. Coat edge of shaker with chocolate liqueur, pour in blended mixture and shake until combined.
3. Use a hot knife to remove the top of hollow egg and pour in cool mixture. Serve immediately.
Top with your favourite chocolate treat for extra indulgence!