Hackershake Cadbury Creme Egg Milkshake
Is there a better Seasonal chocolate in existence than the Cadbury Creme Egg? No. Does it deserve to become a Hackershake? Definitely.
- For the magic shell: 260 grams dark chocolate eggs, 85 grams coconut oil
- For egg "yolk" center: 4 large Cadbury Creme Eggs, 20 milliliters 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 milliliters heavy cream (chilled)
- Special equipment: stemless red wine glass, or other "egg" shaped glass; boba straw; 2 squeeze bottles
- 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 1/3 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 1/3 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!