How to Serve Drinks in Chocolate Bunnies

Anyone can turn a chocolate bunny into a chocolate bunny cup. Choose a hollow chocolate rabbit, then use a warm knife to carefully slice off the ears. The edible cup will add chocolate flavor to the drink, so it’s important to choose a cocktail that pairs well with it—like one of my favorites, a classic mudslide. The rich Irish cream and coffee liqueur in this drink are perfect to serve in a milk chocolate cup. And there are more sweet and creamy drink ideas below.

Choosing the Right Chocolate Bunny

You’ll want a high-quality chocolate bunny, of course. Our Test Kitchen had the enviable task of tracking down all the best-tasting chocolate bunny brands, and found three that stood above the rest. To turn it into a cup, your chocolate bunny also needs to be structurally sound.

Choose a hollow bunny with chocolate walls thick enough to hold the drink without leaking, and strong enough to slice through without breaking. The bottom of the rabbit needs to be perfectly flat so that it can stand up on its own when filled. Finally, look for a chocolate bunny that has a wide, rather than narrow base, so that it’s less prone to tipping when filled. For my bunny drinks, I chose Russell-Stover’s 6-ounce hollow bunnies, which have plenty of room inside for the cocktail, and are strong and sturdy.

Ingredients

• Chocolate bunny: Choose a hollow chocolate rabbit with upright ears that can stand up on its own. It should be large enough to hold about 6 ounces (3/4 cup) of liquid.
• Irish cream: To make a creamy mudslide cocktail, pick up a bottle of silky-sweet Irish cream. Or, use your own Irish cream made with or without alcohol.
• Kahlua: The sweet coffee flavor of store-bought or homemade Kahlua is delectable with Irish cream and chocolate.
• Vodka: Using the best vodka (like Tito’s) will make your bunny cocktail taste like a true mixologist made it.
• Cream: Give the drink an extra-creamy finish with either cold heavy whipping cream or cold half-and-half.
• Garnishes: Pick up colorful paper straws for sipping your bunny cocktail. Optional decorations include dollops of whipped cream, ribbons in Easter pastel shades or fresh garnishes (try edible flowers or chocolate peppermint leaves).

Directions

Step 1: Cut off the chocolate bunny ears

Lay the chocolate bunny on a cutting board. Run a sharp kitchen knife under very hot water until the blade is warm, then dry it off. Hold the bunny with one hand and use the other to slice off the ears with the hot knife—do this slowly, using very gentle pressure while drawing the blade back and forth through the chocolate until it slices through. Be careful not to press too hard, or the chocolate walls could break and collapse.

Editor’s Tip: Check for potential leaks! Once the ears have been removed, hold the bottom of the rabbit up to the light and look inside—if light shines through any cracks or holes, brush some melted chocolate on the outside to patch them. Allow the chocolate to dry.

Step 2: Prep the cocktail

Pour 1-1/2 ounces each of Irish cream, Kahlua and heavy cream into a cocktail shaker. Add in 1 ounce of vodka. Add ice, cover and shake the ingredients until they’re completely chilled.

Step 3: Fill the bunny and serve

Stand the chocolate bunny up and carefully strain the chilled drink into it.

Add a straw, along with optional garnishes like whipped cream around the top (and on the backside to make a bunny tail!). Ribbons, edible flowers or mint leaves would be cute too. Serve the bunny cocktail immediately.

Chocolate Bunny Cocktail Variations

• Make it a sweet martini: The coffee flavor of an espresso martini is delicious with a chocolate bunny, as is a double chocolate martini made with two chocolate liqueurs. A tiramisu martini adds tropical, creamy RumChata. Or, use Irish cream and amaretto to make a sugar cookie martini.
• Try a brandy Alexander bunny: Pour an old-fashioned but delicious cocktail into your chocolate rabbit. A brandy Alexander is made with crème de cacao, sweet brandy and a little nutmeg.
• Serve a chocolate bunny aperitif: Instead of a cocktail, serve a straight shot of creamy liqueur in a smaller hollow bunny. Try Irish cream, Kahlua, Amarula or bourbon cream.
• Make a nonalcoholic version: For an alcohol-free celebration or to make the recipe kid-friendly, serve drinks like chocolate milk or coffee milk inside a chocolate bunny. Or, fill a bunny with a frosty treat—like a strawberry milkshake, thin mint milkshake or peanut butter milkshake. (Blend extra milk into the shakes to make them pourable.)
• Go with white chocolate: For an even sweeter cocktail, use a hollow white chocolate rabbit.

Tips for Making Chocolate Bunny Cocktails

Can chocolate bunny cocktails be made in advance?

Yes, the components of chocolate bunny cocktails can be prepped ahead of time. Slice the ears off the chocolate rabbits, then place the bunny cups inside a sealed container or food storage bag to keep them fresh. Store them at room temperature. You can also mix the cocktail ingredients together and store the mixture in the fridge for up to three days. Wait to add the cocktail to the chocolate bunny until just before serving it.

What’s the best way to cut a chocolate bunny for chocolate bunny cocktails?

For the easiest cut, your chocolate rabbit should have ears pointing straight up. I like to slice the ears off just above the head, but you can also slice further up to leave some of the ears intact. Finally, a slightly angled cut looks better than cutting straight across. Just remember to use a hot, dry knife and take your time so the chocolate doesn’t break. And if cutting the ears off chocolate bunnies seems like too much work, try a cottontail margarita instead!

How do you make a chocolate bunny cocktail without making a mess?

Depending on the hollow chocolate bunny you use, the opening to pour in the cocktail may be generous or narrow. To avoid spills or drips down the outside, use a funnel to pour the drink into the chocolate rabbit. Also, before adding the drink, remember to check the chocolate bunny for holes or cracks, and patch them with melted chocolate. Keep a napkin handy, as the chocolate may melt a little from the warmth of your hands as you hold it.

The post How to Make Chocolate Bunny Cocktails for a Sweet Easter Drink appeared first on Taste Recipes.

Ingredients

• 3 cups all-purpose flour
• 1 cup cold butter, cubed
• 1 tablespoon sugar
• 1 teaspoon kosher salt
• 5 to 6 tablespoons ice water
• FILLING:
• 3 large eggs, beaten, divided
• 1-3/4 cups whole-milk ricotta cheese
• 2 pounds frozen chopped spinach, thawed and squeezed dry
• 1/3 cup grated Parmigiano Reggiano cheese
• 1/3 cup extra virgin olive oil
• 1 teaspoon kosher salt
• 1 teaspoon coarsely ground pepper
• 5 hard-boiled large eggs
• 1 tablespoon water

Ingredients

• 1-1/2 cups large egg whites (about 10)
• 3/4 cup plus 1/2 cup sugar, divided
• 3/4 cup gluten-free all-purpose baking flour (without xanthan gum)
• 1/4 cup cornstarch
• 1-1/2 teaspoons cream of tartar
• 3/4 teaspoon salt
• 3/4 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• Whipped cream and mixed fresh berries, optional

Ingredients

• 1-3/4 cups sugar, divided
• 2 to 3 drops food coloring
• 3/4 cup cold water, divided
• 2 packets unflavored gelatin
• 1/2 cup light corn syrup
• 1 teaspoon vanilla extract
• 1 tablespoon miniature semisweet chocolate chips

Ingredients

• 2 tablespoons marshmallow creme
• 2 tablespoons sweetened shredded coconut
• Ice cubes
• 1/3 cup cream of coconut
• 4 ounces silver tequila
• 2 ounces lime juice
• 1 tablespoon agave nectar
• 1 ounce triple sec
• 1 teaspoon vanilla extract
• 2 4-in. cocktail skewers
• 2 Peeps rabbits

Ingredients

• 3 tablespoons canola oil
• 3 tablespoons butter, melted
• 1-1/2 teaspoons salt
• 1/2 teaspoon pepper
• 2 pounds Yukon Gold potatoes, peeled, sliced 1-in. thick
• 1-1/2 cups chicken stock
• 1 tablespoon lemon juice
• 6 garlic cloves, smashed
• 2 tablespoons minced fresh rosemary

Ingredients

• 1/2 cup packed brown sugar
• 1/2 cup sugar
• 1/2 cup butter, melted
• 1 tablespoon ground cinnamon
• 2 cans (17-1/2 ounces each) large refrigerated cinnamon rolls with cream cheese icing, quartered

Ingredients

• CAKE:
• 1 box (15-1/4 ounces) devil's food cake mix
• 1 can (21 ounces) cherry pie filling
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• FROSTING:
• 8 tablespoons (1 stick) unsalted butter
• 1/3 cup evaporated milk
• 1 cup sugar
• 1/4 teaspoon salt
• 1/4 cup baking cocoa
• 1 cup semisweet chocolate chips

Ingredients

• SHORTBREAD CRUST:
• 1 cup butter, softened
• 1/2 cup confectioners' sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• Pinch salt
• 1 tablespoon ice water
• FILLING:
• 1-1/2 cups sugar
• 5 large eggs, room temperature
• 1/3 cup freshly squeezed Meyer lemon juice
• 1/4 cup all-purpose flour
• 2 tablespoons grated Meyer lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• Pinch salt
• Confectioners’ sugar, for dusting

Ingredients

• 30 ounces white vanilla-flavored melting wafers
• Gel food coloring (3 colors)
• Assorted sprinkles in pastel colors
• Chocolate Easter eggs, Easter M&M candies, marshmallow Peeps, pretzel pieces, bunny-shaped graham crackers, jelly beans, for topping

Ingredients

• 1 package (6 ounces) strawberry gelatin
• 1-1/2 cups boiling water
• 1 cup frozen sweetened sliced strawberries
• 1 can (8 ounces) unsweetened crushed pineapple
• 1 cup sour cream
• Optional: mint leaves and fresh strawberries

Ingredients

• 1 teaspoon celery salt
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon pepper
• 1 lime wedge
• Ice cubes
• 2 ounces vodka
• 4 ounces carrot juice
• 1/2 ounce lime juice
• 1/2 teaspoon hot pepper sauce
• 1 each grape tomato, cornichon and green olive and/or Italian flat-leaf parsley sprigs, for garnish
• 1 small wooden skewer

Ingredients

• CINNAMON ROLLS:
• 1 cup whole milk, warm
• 1/4 cup sugar
• 3/4 ounce active dry yeast
• 3-1/2 cups plus 1/4 cup all-purpose flour, divided
• 1 large egg, room temperature
• 4 tablespoons butter, softened
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 3/4 cup seedless strawberry jam
• 3/4 cup chopped fresh strawberries
• 1/2 teaspoon ground cinnamon
• GLAZE:
• 4 ounces cream cheese, softened
• 2 tablespoons butter, softened
• 1-1/4 cups confectioners' sugar
• 1 tablespoon whole milk
• 1/2 teaspoon vanilla extract

Ingredients

• CAKE:
• 1-1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup sugar
• 1 large egg, room temperature
• 1-1/2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 2/3 cup 2% milk
• 8 tablespoons butter, melted and cooled
• TOPPING:
• 2 egg whites, room temperature
• 1/2 teaspoon almond extract
• 1 cup plus 2 tablespoons confectioners' sugar, divided
• 1 cup sliced almonds

Ingredients

• 1 can (12.4 ounces) refrigerated cinnamon rolls with icing
• 2 large eggs, room temperature
• 2/3 cup whole milk
• 1 tablespoon sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• Butter and maple syrup

Ingredients

• 1 1/3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup butter, softened
• 1 cup sugar
• 3 large eggs, room temperature
• 1-1/2 cups whole-milk ricotta cheese
• 1/4 cup lemon juice
• 3 tablespoons grated lemon zest
• 1/4 teaspoon vanilla extract
• 2 tablespoons confectioners' sugar
• Optional: Fresh fruit and whipped cream

Ingredients

• 2 packages (8 ounces each) cream cheese, softened
• 1 package (1 ounce) ranch dip mix
• 2 cups shredded Monterey Jack cheese or cheddar cheese
• 1 pound bacon strips, cooked and crumbled, divided
• 1-1/2 cups chopped green onions
• 1/4 cup minced chives
• Assorted crackers, for serving

Ingredients

• 2 cans (17-1/2 ounces each) large refrigerated cinnamon rolls with cream cheese icing
• 10 tablespoons unsalted butter, melted, divided
• 4 large eggs, room temperature
• 1/2 cup heavy whipping cream
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1-1/4 cups all-purpose flour
• 1/2 cup packed brown sugar
• 1/4 cup sugar
• 1/2 teaspoon salt
• 2 tablespoons maple syrup

Ingredients

• COOKIES:
• 5 tablespoons butter, softened
• 1 cup packed brown sugar
• 1 tablespoon light corn syrup
• 3 ounces bittersweet chocolate, melted
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1-1/3 cups all-purpose flour
• 3/4 teaspoon baking powder
• 2 tablespoons baking cocoa
• 1/2 teaspoon salt
• 1/2 cup buttermilk
• 1/2 cup chopped pecans
• FROSTING:
• 1-1/2 cups confectioners' sugar
• 1/4 cup baking cocoa
• 1 tablespoon butter, softened
• 3 tablespoons boiling water

Ingredients

• 10 tablespoons butter
• 1-1/4 cups sugar
• 1 cup baking cocoa
• 1/4 teaspoon salt
• 1/2 teaspoon instant espresso powder
• 1 teaspoon vanilla extract
• 2 large eggs, room temperature
• 1/2 cup all-purpose flour
• 3/4 cup dark chocolate chips or chunks

Ingredients

• 1 cup shortening
• 1 cup sugar
• 1 cup packed brown sugar
• 1/2 teaspoon vanilla extract
• 2 large eggs, room temperature
• 1 cup chopped pecans
• 4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1 can (8 ounces) crushed pineapple, undrained
• 1/2 cup sweetened shredded coconut

Ingredients

• 1-1/2 cups heavy whipping cream
• 1/2 cup sugar
• 1 tablespoon vanilla extract
• 1 container (5.3 ounces) plain Greek yogurt
• 9 whole graham crackers
• 3 cups fresh strawberries, sliced

Ingredients

• 2 tablespoons butter
• 2 large sweet onions, halved and sliced
• 2 medium Granny Smith apples, peeled and thinly sliced
• 1/2 cup chopped walnuts, toasted
• 2 tablespoons honey Dijon mustard
• 2 tablespoons honey
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 package (17.3 ounces) frozen puff pastry, thawed
• 2 cups shredded sharp cheddar cheese
• 4 bacon strips, cooked and crumbled
• 1 large egg
• 1 tablespoon water

Ingredients

• 12 hard-boiled large eggs
• 1/3 cup mayonnaise
• 3 tablespoons finely chopped celery
• 3 tablespoons finely chopped sweet pickles
• 3 tablespoons finely chopped maraschino cherries
• 2 tablespoons Dijon mustard
• 1 tablespoon finely chopped seeded jalapeno pepper
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground chipotle pepper
• 1/4 teaspoon black sesame seeds
• 24 maraschino cherries

Ingredients

• 6 bacon strips, chopped
• 3 cups water
• 1 cup 2% milk
• 3/4 teaspoon salt
• 1 cup uncooked old-fashioned grits
• 2 cups shredded Colby-Monterey Jack cheese, divided
• 2 large eggs, lightly beaten
• 1 cup fresh or frozen corn, thawed
• 1/4 teaspoon pepper
• Sliced avocado, optional

Ingredients

• 3/4 cup unsalted butter, softened
• 1-1/2 cups sugar
• 3 large eggs, room temperature
• 1-1/2 teaspoons vanilla extract
• 2-1/3 cups cake flour
• 2-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup 2% milk
• FROSTING:
• 1 cup unsalted butter, softened
• 3 teaspoons clear vanilla extract
• 2-1/2 cups confectioners' sugar
• Optional: Colored sprinkles or nonpareils

Ingredients

• 3 pounds medium Yukon Gold potatoes, peeled
• 2/3 cup heavy whipping cream
• 1/2 cup butter, cubed
• 1 teaspoon salt
• 1/2 teaspoon pepper

Ingredients

• 1-1/2 pounds boneless skinless chicken breast halves
• 2 cups chicken broth
• 3/4 cup creamy Caesar salad dressing
• 1/2 cup shredded Parmesan cheese
• 1/4 cup minced fresh parsley
• 1/2 teaspoon pepper
• 6 flour tortillas (8 inches), warmed
• 2 cups shredded lettuce
• Optional: Salad croutons, crumbled cooked bacon and additional shredded Parmesan cheese

Ingredients

• 2 cups crushed pretzels (about 8 ounces)
• 3/4 cup butter, melted
• 3 tablespoons sugar
• FILLING:
• 2 cups whipped topping
• 1 package (8 ounces) cream cheese, softened
• 1 cup sugar
• TOPPING:
• 2 packages (3 ounces each) strawberry gelatin
• 2 cups boiling water
• 2 packages (16 ounces each) frozen sweetened sliced strawberries, thawed

Ingredients

• 1-1/2 cups unsalted butter, softened
• 2-3/4 cups sugar
• 5 large eggs, room temperature
• 1 tablespoon vanilla extract
• 3 cups cake flour
• 1/2 teaspoon salt
• 1 cup alcoholic raspberry ginger beer or nonalcoholic plain ginger beer
• 2 cups fresh raspberries
• SYRUP:
• 1/2 cup alcoholic raspberry ginger beer or nonalcoholic plain ginger beer
• 1/2 cup sugar
• 1/4 cup lime juice
• GLAZE:
• 1-1/2 cups confectioners' sugar
• 2 to 3 tablespoons lime juice