It's that time of year again. Easter candy is everywhere and those chocolate eggs that tasted so good when you were a kid are begging to be carved out and reincarnated as edible vessels for spirits. The process is very simple but the presentation will elicit youthful giddiness. What better way to end a meal than by serving a dessert shot of bourbon or orange liqueur in a hollow chocolate egg? Well, those gigantic hollow See's candy bunnies could probably hold a whole bottle of wine but we're promoting moderation here people, and that much chocolate for one person just isn't good.
Peel off the wrapper and take in the glory of the cream-filled chocolate egg.
It's best to "saw" the chocolate to keep it from breaking. Your next step will be to scoop out the cream filling. We used the end of a baby spoon, but an ice pick, chop stick, or popsicle stick is just as dandy.
Once the end is sliced off, heat the knife again, and smooth out the edges. Fill the eggs with your favorite spirit or liqueur. We particularly love bourbon, orange liqueur, coffee liqueur, and almond liqueur.
Place the shots in an egg carton with other eggs or dress up that carton with Easter festiveness. And after each "shot", refill or start eating the "cup." Happy Easter!