Chocolate Creme Egg, Scotch Eggs Chocolate Creme Egg, Scotch Eggs
Chocolate Creme Egg, Scotch Eggs
These chocolate Scotch Creme Eggs are an ideal Easter or special treat.
Prep 20 hours
Total 2 hours

A gooey Cadburys Creme Egg, wrapped in fudgey chocolate cake and a cookie crumb coating.


Serves
US | Metric
Ingredients
  • 100 g chocolate chips cookies
  • 150 ml Double cream
  • 8 Triple chocolate chip muffins
  • 5 Cadburys creme eggs
  • 200 g white chocolate chip cookies
favorite
print
like

1.In a bowl melt the chocolate chips in with the creme in a microwave for 30 secs at a time stirring in between until combined to create a ganache. Then place in fridge for 30-45minutes until thickened.


2. Break up the muffins and gradually add them into the bowl and mix until the mixture is mouldable. You might want gloves; take a handful of mixture and mould around you creme egg and create a ball, place on a plate or tray and repeat. Then place in the fridge for 30-60 minutes.


3. Blitz in a food processor the white chocolate chip cookies until they resemble breadcrumbs and place in a bowl or on a baking sheet. Wet your hands and roll 1 egg at time and roll it in your hands to make the outside a little sticky. Roll in the sprinkles to fully coat. Repeat with the remaining eggs and store in the fridge.


Chocolate Creme Egg, Scotch Eggs Chocolate Creme Egg, Scotch Eggs

Chocolate Creme Egg, Scotch Eggs
These chocolate Scotch Creme Eggs are an ideal Easter or special treat.

A gooey Cadburys Creme Egg, wrapped in fudgey chocolate cake and a cookie crumb coating.


favorite
print
like

Prep 20 hours
Total 2 hours
Serves
US | Metric
Ingredients
  • 100 g chocolate chips cookies
  • 150 ml Double cream
  • 8 Triple chocolate chip muffins
  • 5 Cadburys creme eggs
  • 200 g white chocolate chip cookies

1.In a bowl melt the chocolate chips in with the creme in a microwave for 30 secs at a time stirring in between until combined to create a ganache. Then place in fridge for 30-45minutes until thickened.


2. Break up the muffins and gradually add them into the bowl and mix until the mixture is mouldable. You might want gloves; take a handful of mixture and mould around you creme egg and create a ball, place on a plate or tray and repeat. Then place in the fridge for 30-60 minutes.


3. Blitz in a food processor the white chocolate chip cookies until they resemble breadcrumbs and place in a bowl or on a baking sheet. Wet your hands and roll 1 egg at time and roll it in your hands to make the outside a little sticky. Roll in the sprinkles to fully coat. Repeat with the remaining eggs and store in the fridge.