Scotch Chocolate Eggs
- chocolate sponge
- Chocolate buttercream
- 200g Milk Chocolate
- Mini Creme Eggs
- Crumbed Digestive Biscuits
Like me, you might have been these amazing balls of chocolateyness before and wondered how people make them. It was only a few weeks ago that I was explaining them to a colleague and wondered aloud how people get the cake to go around the chocolate egg centre without the middle melting. After watching a few Youtube videos I found out how to do it and I’m going to share it with you today. Here’s my recipe for fun scotch chocolate eggs.
They require no baking and are fast and easy to make so they’re perfect for kids to make at Easter. I used mini Cadbury Creme Eggs for the middle but you can use any little filled eggs (try the Cadbury Oreo ones).
Crumb the chocolate sponge into a large bowl using your fingers. Add the chocolate buttercream a little at a time, mixing between each addition, until the cake sticks together.
Unwrap your chocolate eggs and make a ball with a handful of the chocolate cake. Press one egg into each ball and mould the cake around the egg so it is completely covered. Make into a smooth ball again.
Whizz the biscuits into fine crumbs in a food processor or in a sealed sandwich bag by bashing them with a rolling pin. Set aside.
Melt the milk chocolate in a microwave for 30 seconds and then 10 second bursts mixing between each burst. Roll each cake ball in the chocolate to completely cover it and place on a baking tray. Once all the cake balls are covered, sprinkle over the biscuit crumbs and roll the cakes around so they are covered with the crumbs. Leave to set in the fridge.