Toffee Chocolate Bunny Cocktail

Course Drinks

Prep Time 15

Infusing Time 1

Servings serving

Unwrap the toffees and transfer to a high-speed blender. Pulse several times until the toffees are fully broken down and almost powdered. Transfer the pulverized toffee to a jar.
Add the vodka to the toffee and stir briefly. Seal the jar and let sit overnight on the counter. Shake the jar occasionally to encourage the toffee to dissolve. Alternatively, you can add the whole toffees to a jar and top with the vodka. It will take several days for the toffee to dissolve this way.
Store the toffee vodka in the fridge where it will keep for about a month. The toffee vodka may separate after sitting – this is normal, shake before using.

Fill a pitcher with very hot water and have some paper towels nearby. Dip a sharp knife into the hot water for a few seconds. Wipe off the knife on the paper towel and begin to carefully slice into the bunny ears.
Allow the hot knife to slowly melt the chocolate as you gently slice into the ears. Stop frequently to rewarm the knife and wipe off the excess water and chocolate. Once you have sliced off the top bit of the ears use the knife to widen the opening if necessary.

In a cocktail shaker add the toffee vodka, chocolate cream liqueur, Irish cream liqueur, half and half cream, and chocolate syrup. Add ice, then cover and shake for 10 to 15 seconds. Strain into a small pitcher or pouring glass.
To fill the chocolate bunny, fit a small funnel into the opening at the top. A large piping tip makes an excellent small funnel. Carefully pour the cocktail through the funnel into the bunny. Add a straw and enjoy!