Not sure what to do with those Easter Egg leftovers? This quick and easy Batch Rum and chocolate sauce recipe is the perfect way of using up the rest of your choccie eggs!
1 tub double cream
100-120g chocolate (we used dark – but any leftover Easter chocolate will do), broken into small pieces
30ml Batch Sherry Cask Rum
Heat the cream in a pan over a medium heat. When heated through, add the chocolate and whisk slowly until the chocolate has melted. Add the rum and stir it through.
We spooned ours over an Easter Egg filled with ice cream, salted caramel hot cross bun pieces and mini eggs. But you can drizzle over ice cream, use as a sauce for a chocolate pud or get creative and use it in a cocktail.
Not spotted our Rum before? It’s one of our limited release craft spirits. Batch Innovations is a monthly spirits subscription and our members are the first to receive our Innovations release each month.