Description
Baileys Cadbury Creme Egg Shots are the ultimate Easter treat! These festive chocolate egg shots are filled with a rich blend of Baileys Irish Cream, crème de cacao, and milk, creating a smooth and decadent drinkable dessert. Perfect for Easter celebrations, brunches, or any occasion that calls for a little chocolatey fun. Best part? No shot glasses needed—just sip and eat the chocolate shell!
Ingredients
Scale
- 6 large Cadbury Creme Eggs
- 2 oz Baileys Irish Cream
- 2 oz crème de cacao
- 2 oz milk or cream
Optional Garnishes:
- Whipped cream
- Chocolate shavings
- Mini chocolate eggs
Instructions
- Unwrap each Cadbury Creme Egg and place them on a cutting board. Run a sharp serrated knife under hot water, dry it off, then carefully cut off the tops of each egg. Move the knife gently to avoid cracking the shell.
- Use a small spoon to scoop out the creamy centers and transfer them to a bowl. Set the hollowed-out chocolate eggshells aside.
- In a cocktail shaker, combine the Baileys Irish Cream, crème de cacao, milk or cream, and the reserved Cadbury Creme Egg filling. Secure the lid and shake well until smooth and fully combined.
- Carefully pour the prepared shot mixture into the hollowed-out chocolate eggs, filling them to the top.
- For extra indulgence, top with whipped cream, chocolate shavings, or a mini chocolate egg.
- Serve immediately and enjoy!
Notes
- Warm the knife before cutting the eggshells to prevent cracking.
- If a shell breaks, “glue” it back together using a bit of melted chocolate.
- For a non-alcoholic version, swap the Baileys and crème de cacao for chocolate milk or a mix of milk and vanilla extract.
- These shots are best served fresh, but if needed, store the unfilled chocolate eggs at room temperature and the shot mixture in the fridge for up to 24 hours. Shake well before using!
- Get creative with different liqueurs like Kahlúa, vanilla vodka, or Frangelico for a fun twist!