The boy and his poison: The Caramel Cup

Melt your cocoa solids, cross your buns and defrost those lambs, that magical 4-day holiday from temperance is upon us.

Letting Easter slip by without doing a chocolate recipe would be sacrilege, but I was hesitant to take the lazy path of suggesting something that would mean investing in a bottle of creme de cacao or Baileys. Similarly I was a little wary of sharing the outcome of delving into prohibition era chocolate cocktails… melon liqueur, port and egg yolk anyone?

I settled on trying to make something which embodied the luxuriant, chocolatey taste of easter eggs with ingredients that could happily be reused as a dip for rich tea biscuits or better still a sauce for ice cream. It ended up tasting like Rolos, which was just perfect for me. Oh, and thanks very much to @RachelPatti who came up with the name for this one through the dark art of late night drunken crowd sourcing.

You'll need:

• 50ml cognac/golden rum (it's important the spirit is dark and sweet, bourbon's too sour)
• 1tbsp creme caramel/dulce de leche/confiture de caramel (I used a jar from Bonne Maman but you should try our salted caramel sauce) 
• 1tsp cocoa powder
• 1tsp Port

Then make:

• Add all the ingredients to a cocktail shaker 
• Shake without ice for 10 seconds
• Add the ice and shake for another 10 seconds
• Strain into a coupe glass