Is there a better Seasonal chocolate in existence than the Cadbury Creme Egg? No. Does it deserve to become a Hackershake? Definitely. FULL RECIPE BELOW.Shot and Directed by: Eric Slatkin aka the Bunny ManFood Styling by: Kari Lauritzen - http://theyellowbungalowla.com/Recipe by: Eric Slatkin and Kari LauritzenEditors: Eric Slatkin & Jacob MetivaTitle Graphics: Lydia Baillergeau - http://byairjo.com/"Honolulu How Do You Do" by Various ArtistsCourtesy of Far Side RecordsHIPPITY HOP RECIPE:RECIPE: HACKERSHAKE CREMED EGGINGREDIENTS:for the magic shell: -260 grams dark chocolate eggs-85 grams coconut oil for egg "yolk" center:-4 large Cadbury Creme Eggs-20 ML heavy cream, chilled -1-2 drops of yellow or orange food coloringfor egg "white" milkshake:3-4 Scoops vanilla ice cream (not low fat or frozen yogurt)-50 ML heavy cream, chilled special equipment:stemless red wine glass, or other "egg" shaped glass boba straw2 squeeze bottlesprocess: Start by placing your glass in the freezer while you prep your ingredients. -Set up a double boiler by placing a heatproof bowl over a saucepan filled ⅓ full of water. Be careful that water does not touch the bottom of the bowl. -Turn heat to medium low and bring water to a simmer. -Add heavy cream to bowl. -Carefully cut each of the large eggs in half lengthwise, then scoop out the centers into the bowl. -Avoid adding any pieces of chocolate "shell" into the mixture - though a few aren't a dealbreaker. -Add one drop of food coloring, stir gently, then add more food coloring as needed, one drop at a time, until you achieve the desired "egg yolk" color. -We used two drops of yellow food coloring. -Once combined, remove from heat and pour egg yolk into a plastic squeeze bottle (a funnel makes this process easier). -Save your empty chocolate shells for garnish, or for snacking later on. Set up a second double-boiler by placing a heatproof bowl over a saucepan filled ⅓ full of water. Be careful that the water does not touch the bottom of the bowl. -Place the dark chocolate and coconut oil in the bowl, then set over medium low heat until water simmers. -Gently melt chocolate and oil, then stir vigorously to combine. -Carefully pour magic shell mix into a plastic squeeze bottle. Again, using a funnel makes this process easier; set bottle aside to cool. Once the chocolate magic shell has cooled to room temperature, you can prepare the chocolate "egg." -Pull your glass from the freezer and tilt horizontally. -Using squeeze bottle of magic shell, gently swirl glass around inside of glass. -Return the glass to the freezer until you've made the milkshake, or "egg white." -Repeat with this step if you like a thicker magic shell (we did). -Add heavy cream and ice cream to blender. Blend until smooth. Once the vanilla shake "egg white" has been blended, you're ready to assemble your Cadbury Creme Egg MIlkshake. -Remove the glass with chocolate "shell" from freezer. -Gently pour the milkshake into the glass. -Insert the boba straw, then squeeze egg yolk mixture into straw, filling it up to the top. -Slowly remove the boba straw and watch the egg "yolk" swirl into the center of the milkshake. -Add more egg "yolk" if you like. Garnish top of shake with chopped up chocolate shells, if desired, and cover with additional magic shell. Serve with a spoon and crack through the "shell" to enjoy!