Following on from yesterdays brownie recipe, I’m posting my recipe for crème egg scotch eggs.
This recipe is for the sweet version of a scotch egg – a classic for an English picnic or a lunchtime treat. Rich chocolate brownie encasing a (mini) creme egg dipped in chocolate then rolled in biscuit crumbs.
This indulgent treat is a must bake for the Easter season – everyone knows crème eggs are a tell-tale sign of Easter. It’s quite sickly especially if you’re using the normal sized eggs so it’s definitely for the sweet lovers out there.
It’s a simple to make recipe (but very messy!) and will be devoured quickly!
I use crushed biscuits in this recipe as I think it replicates the outside of a savoury scotch eggs but some people use crushed flakes. I personally think biscuits give it an added crunch. Use whichever you prefer
· 1 batch brownie recipe
· 6 normal sized crème eggs or 12 mini crème eggs (you’ll need 2 bags)
· 300g chocolate, melted
· 150g crushed biscuits or flakes
· 60g butter
· 100g icing sugar
· 10g cocoa powder
1. Make the buttercream – combine the buttercream ingredients together until smooth. Set aside.
2. In a food processor, whizz the brownie up until it’s in tiny pieces – it might all combine together and that’s fine!
3. Add the buttercream to the brownie and whizz again until all combine – it should form into a ball a bit like pastry does
4. Divide the mixture into 6 if using the normal sized creme eggs or 12 if using mini crème eggs.
5. Squash each piece between your hands to create a flat disk, place your (big or small) crème egg into the centre of the disk and wrap the mixture around it, rolling between your hands to create a ball.
6. Place onto a baking sheet lined with greaseproof paper
7. Place in the freezer for at least half an hour – you need to make sure they’re really cold so they stay together when dipped in chocolate.
8. Crush the biscuits into breadcrumbs (you can do this using a rolling pin) then pour the biscuit pieces onto a wide plate
9. Take the balls out of the freezer and one by one dip them into the melted chocolate using a spoon or fork to turn them over then carefully lift, letting excess chocolate to drip off, before placing them in into the biscuit crumbs and rolling it around with a spoon until fully coated in the crumbs. See the tip below.
10. Gently lift it onto a greaseproof lined tray then place into the fridge to chill before eating.
Tip for rolling them in the biscuits – reserve some of the biscuit crumbs when pouring them on the plate so you can sprinkle some on top then using a spoon press some of the crumbs up against the sides. This helps to cover the balls so they’re not as sticky when you roll them.