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Hackershake: Cadbury Creme Egg Milkshake | Thirsty For …
Is there a better Seasonal chocolate in existence than the Cadbury Creme Egg? No. Does it deserve to become a Hackershake? Definitely. FULL RECIPE BELOW.
Shot and Directed by: Eric Slatkin aka the Bunny Man
Food Styling by: Kari Lauritzen – http://theyellowbungalowla.com/
Recipe by: Eric Slatkin and Kari Lauritzen
Editors: Eric Slatkin & Jacob Metiva
Title Graphics: Lydia Baillergeau – http://byairjo.com/
"Honolulu How Do You Do" by Various Artists
Courtesy of Far Side Records
HIPPITY HOP RECIPE:
RECIPE: HACKERSHAKE CREMED EGG
INGREDIENTS:
for the magic shell:
-260 grams dark chocolate eggs
-85 grams coconut oil
for egg "yolk" center:
-4 large Cadbury Creme Eggs
-20 ML heavy cream, chilled
-1-2 drops of yellow or orange food coloring
for egg "white" milkshake:
3-4 Scoops vanilla ice cream (not low fat or frozen yogurt)
-50 ML heavy cream, chilled
special equipment:
stemless red wine glass, or other "egg" shaped glass
boba straw
2 squeeze bottles
process:
Start by placing your glass in the freezer while you prep your ingredients.
-Set up a double boiler by placing a heatproof bowl over a saucepan filled ⅓ full of water. Be careful that water does not touch the bottom of the bowl.
-Turn heat to medium low and bring water to a simmer.
-Add heavy cream to bowl.
-Carefully cut each of the large eggs in half lengthwise, then scoop out the centers into the bowl.
-Avoid adding any pieces of chocolate "shell" into the mixture – though a few aren't a dealbreaker.
-Add one drop of food coloring, stir gently, then add more food coloring as needed, one drop at a time, until you achieve the desired "egg yolk" color.
-We used two drops of yellow food coloring.
-Once combined, remove from heat and pour egg yolk into a plastic squeeze bottle (a funnel makes this process easier).
-Save your empty chocolate shells for garnish, or for snacking later on.
Set up a second double-boiler by placing a heatproof bowl over a saucepan filled ⅓ full of water. Be careful that the water does not touch the bottom of the bowl.
-Place the dark chocolate and coconut oil in the bowl, then set over medium low heat until water simmers.
-Gently melt chocolate and oil, then stir vigorously to combine.
-Carefully pour magic shell mix into a plastic squeeze bottle. Again, using a funnel makes this process easier; set bottle aside to cool.
Once the chocolate magic shell has cooled to room temperature, you can prepare the chocolate "egg."
-Pull your glass from the freezer and tilt horizontally.
-Using squeeze bottle of magic shell, gently swirl glass around inside of glass.
-Return the glass to the freezer until you've made the milkshake, or "egg white."
-Repeat with this step if you like a thicker magic shell (we did).
-Add heavy cream and ice cream to blender. Blend until smooth.
Once the vanilla shake "egg white" has been blended, you're ready to assemble your Cadbury Creme Egg MIlkshake.
-Remove the glass with chocolate "shell" from freezer.
-Gently pour the milkshake into the glass.
-Insert the boba straw, then squeeze egg yolk mixture into straw, filling it up to the top. -Slowly remove the boba straw and watch the egg "yolk" swirl into the center of the milkshake.
-Add more egg "yolk" if you like.
Garnish top of shake with chopped up chocolate shells, if desired, and cover with additional magic shell. Serve with a spoon and crack through the "shell" to enjoy!