Easter bunnies with a shot

Are you looking for an original Easter idea for the grown-ups? Then we have just the thing for you: a recipe that combines Easter joy and indulgence in a wonderfully stylish way. These melt-in-the-mouth chocolate Easter bunnies are not only a sweet eye-catcher in the Easter nest, but also have a lot to offer on the inside. Behind their shiny shell of fine chocolate is a wonderfully creamy eggnog ganache that melts in the mouth and instantly awakens spring fever with its delicate flavour. For those who are not so fond of eggnog, there is an equally tempting version with velvety Baileys - mild, creamy and simply irresistible. This turns every bunny into a personalised little work of art that not only tastes delicious, but also brings a smile to your face. Whether as a loving souvenir, charming table decoration or sweet greeting for friends and family - these Easter bunnies are a gift with heart, style and lots of flavour. A moment of pleasure for adults that makes Easter that little bit special.

Most important key data

Quantity: 12 bunnies,

15 g filling each

Difficulty level: Medium

Shelf life: 1 month

Ingredients

500 g		Couverture \| milk
		for make-up
little		Couverture \| white
little		Couverture \| dark

Eggnog ganache

45 g		Whole cream
8 g		Glucose
5 g		Sorbitol
5 g		Butter

105 g		Couverture \| white
15 g		Egg liqueur or Baileys

Chocolate mold bunny, 4 pieces

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miniSchoggi tempering device for couverture and chocolate

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Spatula medium

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Making the eggnog ganache

Firstly, chop the white couverture into small pieces so that it melts more quickly and then place it in a bowl. Then add the remaining ingredients up to and including the butter to a pan, mix and bring to the boil.

As soon as the mixture boils, pour the hot liquid over the white couverture and leave to rest for about a minute. Then stir everything into an even mixture until the couverture has completely dissolved. Finally, mix in the eggnog or Baileys and mix well again. Then pour the ganache into a piping bag and set aside at room temperature for at least an hour.

Lindt Couverture White 0.5 kg

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Lindt couverture milk 0.5 kg

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Felchlin Couverture Grand Cru Maracaibo 65 % 0.5 kg

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Making the Easter bunnies

Now it's time to prepare the chocolate bunny mould. Make sure to polish the mould thoroughly with kitchen paper. This is crucial so that the bunnies have a nice shine later on.

Now fill a cornet with tempered dark couverture, cut off a small tip and colour in all the areas you want to darken with the chocolate. Always remember that the figure has a front and back. Important: Colour the pupils of the bunnies first. It is often forgotten that the make-up of such a figure is based on a layering system and then the eye is first filled with white couverture and the pupil is painted afterwards. But this is wrong, as the pupil is no longer visible. You build up from the outside inwards.

Once all areas have been filled with the dark couverture, take the second mould and also paint the pupil. Then leave the mould to dry for about 5 minutes.

Now fill another cornet with white couverture and finish painting the eyes. You can now also paint pretty patterns on the bunnies. Let your imagination run wild.

Cornet paper 25 pieces

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Chocolate hammer

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Once the bunnies are completely made up, leave them to set for approx. 5 to a maximum of 10 minutes. Then you can brush them with the couverture that you will ultimately use to mould them. It is best to use a silicone brush and paint the entire mould with the tempered couverture. Again, make sure that you get into every corner of the mould.

Once you have removed the excess couverture from your mould, you can now assemble it. Add a clip to both sides and one to the top edge. The clips are a little difficult to attach, but ensure that the two moulds stick together well.

Now hold the mould at a slight angle above your tempering device, use a ladle to help and fill the mould completely with the tempered couverture. Now tap the back of a stirring spatula or chocolate mallet against the mould so that all the air bubbles rise to the top and the couverture can spread well and evenly.

Then turn the mould around and let all the chocolate run out of the mould again. Here too, you should tap the mould again so that the excess chocolate flows out with it and the chocolate bunnies do not end up with walls that are too thick. Once the chocolate has run out, you can now run a spatula over the bottom edge to clean it and then place the mould in the fridge for approx. 5 minutes.

When the chocolate has set nicely, you can fill the mould with the eggnog or Baileys ganache, but not all the way to the top. Leave about 2-3 mm free. Tap the mould lightly on the work surface so that the ganache is well distributed and no air bubbles are trapped. Now pour the couverture into a piping bag.

Now you can close the bunnies by carefully filling the mould to the top with couverture. Finally, carefully tap the mould again on the work surface so that the couverture can settle evenly.

Place the mould in the fridge for another 5 minutes. When everything is nice and firm, you can release the clamps and remove the finished bunnies.

Storage & shelf life

The finished bunnies can be kept for 1 month.

Posted in: Seasonal recipe ideas, Spring & Easter, Sweet recipes, Chocolate and pralines, Pralines, Chocolate specialities

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Easter bunnies with a shot