Creme Egg Scotch Eggs

How to Create Crème Egg Scotch Eggs – Detailed Instructions

Complete, straightforward instructions and measurements can be found in the recipe card at the conclusion of this article.

Step One – Prepare the Crunchy Nuts

I used to utilize a food processor to chop my crunchy nuts. Then it broke and was never replaced.

If you lack a food processor, put the crunchy nuts in a sealed sandwich bag and gently roll them with a rolling pin until they’re fine. They don’t have to be perfectly uniform – some larger pieces are appealing.

Step Two

Preheat the oven to 160 degrees and line a brownie tin with parchment paper.

You can place the crème eggs in the refrigerator or freezer now to prevent them from melting while handling. It’s not mandatory, but I usually do.

Step Three – Preparing Brownie Mix for Crème Egg Scotch Eggs

Gently melt the butter and dark chocolate in a small saucepan or over a Bain Marie and set it aside.

Step Four

Whisk the eggs and sugar together until they appear light and airy. I employ an electric whisk, and this takes around 5 minutes. You’ll know they are ready when the mixture turns noticeably lighter in shade.

Step Five

Gently incorporate the melted chocolate into the egg mixture until the color is consistent. Avoid the temptation to over-mix.

Step Six

Sift the flour and cocoa into the mixture and stir carefully until there are no lumps remaining.

Step Seven

Pour the brownie mixture into the tin and bake for 25 minutes until the edges begin to pull away from the tin and the top shows cracks.

I recommend baking longer than you would for typical brownies, as you don’t want them overly gooey.

Step Eight

Remove from the tin and allow to cool. It’s fine if they are still slightly warm.

Step Nine

Slice the cooled brownie into 12 pieces.

Step Ten

Use your hands to press and knead the brownie before carefully shaping it around the unwrapped crème eggs. It should be just under 1cm thick all the way around.

I find it simpler to trim off the very edges of the brownies first and eat them.

Step Eleven

Chill in the refrigerator for 30 minutes to 1 hour to firm up.

Step Twelve

Carefully melt the milk chocolate either in a saucepan or over a Bain Marie.

Step Thirteen

Roll each brownie ball in the melted chocolate until fully coated. This can be a bit messy. Embrace it.

I use two spoons for this.

Step Fourteen

Dip the chocolate-covered balls in the crushed crunchy nuts and roll until fully coated, using your fingers to pat on extra if needed.

Step Fifteen

Keep the finished balls in the refrigerator for 1 hour until the chocolate has set and they can be easily lifted.