Chocolate Easter Egg Sauce



100g of Easter eggs or bunnies broken up

60-70 mls (1/4 cup) whipping cream

1 tablespoon of your favourite spirit (i.e. whisky, cognac, Cherry brandy)


Heat the cream to boiling point (approximately 100°C), take from the heat and drop in the chocolate.

Stir well until the chocolate melts.

Add the spirit.


Control Freak Tip – Always use the temperature probe when heating liquids.    


By Russell Blaikie