Easter Bunnies with a Kick

First chop the White couverture into small pieces so it melts faster, and put it in a Bowl. Then place the remaining ingredients up to and including the butter in a pan, mix everything together and bring it to the boil.

As soon as the mixture boils, pour the hot liquid over the White couverture and let it rest for about a minute. Then stir into a smooth mass until the couverture has fully dissolved. Finally, mix in the eggnog or, alternatively, the Baileys. Fill the Ganache into a Piping bag and set it aside for at least one hour at room temperature.

Now it's time to prepare the chocolate bunny mould. Polish the mould thoroughly with kitchen paper — this is crucial so the little bunnies get a beautiful shine later.

Fill a cornet with tempered dark couverture, cut off a small tip and paint all the areas that should be dark — remember that the figure has a front and a back. Important: paint the pupils FIRST! Painting a figure works with a layer system — from the outside in. If you fill the eye white first and paint the pupil afterwards, you won't see it on the finished bunny anymore. Also paint the pupil in the second half of the mould and let everything dry for about 5 minutes.

Fill another cornet with White couverture and finish the eyes. Now you can also paint pretty patterns onto the bunnies — let your imagination run wild. Then let the painted moulds set for 5 up to a maximum of 10 minutes.

Now brush out the mould with the couverture you'll use to cast the bunnies too. Best use a silicone brush and brush the mould really completely with the tempered couverture — make sure to reach into every corner of the mould.

Remove excess couverture from the mould and put it together. Add a Clip for chocolate mould on each side and one on the top edge. The clips are a bit fiddly to attach, but they ensure that the two mould halves stay firmly together.

Hold the mould slightly at an angle over your tempering device, use a ladle and fill the mould completely with tempered couverture. Tap against the mould with the back of a Mixing spatula or with the Chocolate hammer so that all air bubbles rise to the top and the couverture spreads evenly.

Turn the mould over and let the chocolate run back out — tap against the mould here too so the excess chocolate flows out and the bunnies don't get walls that are too thick. Then run a Spatula along the bottom edge to clean it, and place the mould in the fridge for about 5 minutes.

Once the chocolate has set nicely, fill the mould with the eggnog or Baileys Ganache — but not all the way to the top: leave about 2–3 mm free. Tap the mould gently on the work surface so the Ganache spreads and no air bubbles are trapped.

Fill couverture into a Piping bag and seal the bunnies by carefully filling the mould right up to the top. Tap the mould gently on the work surface again so the couverture settles evenly, and place it in the fridge for another 5 minutes. Once everything is firm, release the clips and take out the finished little bunnies.