Happy Easter Weekend! Whether you were off work for Good Friday, are spending time with family and friends this weekend, or are simply enjoying a beautiful spring weekend, I hope it’s wonderful!
I was browsing the web yesterday when I came across an “eggspresso” and was immediately intrigued! And no, this isn’t just another mispronunciation of espresso. (Does hearing “expresso” instead of “espresso” sound like nails on a chalkboard for anyone else? 😂) An eggspresso is a shot of espresso brewed into a chocolate Easter egg. If you’re a chocolate lover like me, this sounds absolutely magical! A coffee company in Australia came up with the trend and a few shops in Denmark and New Zealand have caught on, too. I couldn’t find anything of the sort in Chicago so I decided to make my own at home yesterday! Spoiler alert: They’re awesome. If you’re putting together a little Easter brunch tomorrow, I would highly recommend. Or if you want to put your chocolate eggs to good use, try this out for a sweet treat or afternoon pick-me-up!
I ran out to the store yesterday afternoon to buy chocolate eggs, but since most of the selection was picked over and I only had time to go to the Walgreens closest to my apartment, I couldn’t find any hollow chocolate eggs. If you want to save some time and mess, try to find hollow eggs! But if you’re up for a little DIY, just buy a few filled eggs. Since I was eggsperimenting, I bought quite a few varieties. I bought Lidnt chocolate truffle eggs, Cadbury creme eggs, and Cadbury caramel eggs. Buy the Cadbury kind! The Lindt variety are a longer oval shape than the Cadbury and the truffled-chocolate filling is harder to remove. Between the creme and caramel Cadbury eggs, it’s really up to you! As assumed, the caramel filling is much more messy to remove. I personally love caramel, though, so a little extra leftover in the egg was a much-appreciated touch in my eggspresso!
Another hint: Buy way more eggs than you think you will need!
Once you unwrap the metal foil from the egg, you need to chop off the smaller top of the egg. Things can go awry here! Be extra careful or your entire egg will crumble. (Editor’s Note: A lot of eggs were harmed in the making of this post.) I actually found it easier to use a steak knife with a bit of a serrated edge and using a slight seesaw motion, versus chopping with a sharp chef’s knife. Once you get the hang of it, though, it’s smooth sailing.
The next step is to remove the filling from the egg. Any small utensil will work for this… My espresso spoons were too big to fit inside the egg so I used a small cheese spreader, as well as the backside of my flatware (the end you typically hold to eat). I’d scoop some out, wipe the utensil with a papertowel, and scoop some more. Obviously, be gentle as to not break the egg, but the chocolate eggs were surprisingly thick and durable!
Don’t worry too much about removing every bit of creme or caramel. It’s just an added sugary bonus!
From there, it’s pretty easy! Sit your hollow chocolate egg in a small espresso cup and hit brew! A lot of my espresso cups fit a double espresso, which is fine, but for photos I had to prop the egg up inside so you could see it. I found it easier to use a single espresso cup for the best presentation!
Using a clear glass espresso mug is also encouraged if you’re going for presentation!
From there, brew and serve! The chocolate egg will slowly melt into the hot espresso for a sweet kick. And if you drink your espresso fast enough, eating the coffee-soaked chocolate out of the mug is highly encouraged! 😉
If you end up making an eggspresso this weekend, or this coming week using up some of the chocolate eggs from your Easter basket, I’d love to hear how it went! Leave a comment below, tweet me (@bowsandsequins), tag me on Instagram (@bowsandsequins), or send me a Snapchat (jessicasturdy).
Hoppy Easter! xo
It looks a little something like this…
And here are a few images to pin for later…