Crème Egg Scotch Eggs

Crème Egg Scotch Eggs are a fun and decadent easter recipe! Classic Cadbury’s Crème eggs, surrounded with fudgy chocolate brownies, dipped in chocolate and covered in crushed crunch nuts, chocolate Scotch eggs are delicious!

*This post may contain affiliate links to products I find useful when making this recipe. As an Amazon Associate, I earn from qualifying purchases.*

We’re not religious, and the kids always have the first two weeks in April off school, regardless of when Easter falls, so Easter isn’t that big for us. 

But, really, any excuse to eat some chocolate is alright, isn’t it?

For me, Easter is less about the chocolate and more about baking fun things with the chocolate that’s suddenly available. 

Creme Egg Scotch eggs are my favourite. My husband makes them every year, both at work and at home, and they are just absolutely fantastic! 

Creme Egg Scotch Eggs on plate with wrappers.

What Are Crème Egg Scotch Eggs Made with?

My crème egg scotch eggs are Cadbury’s Crème eggs, wrapped in chocolate brownie, dipped in milk chocolate and coated in cornflakes to resemble the breadcrumbs on the outside of a meaty Scotch Egg.

You can get the full ingredients for my crème egg scotch eggs recipe in the card at the bottom of this post.

Why I Love Crème Egg Scotch Eggs

I love Cream Egg Scotch Eggs because:

  • They’re fun!
  • They are super filling. We tend to share one between two or even three of us. 
  • It’s a proper easter treat. 
  • They are easy to make. This Cadbury creme egg scotch eggs recipe takes a while, but it isn’t difficult. 
  • Any excuse for more creme eggs.
chocolate scotch eggs on plate.

Ingredients For Cadbury’s Crème Egg Scotch Eggs

When I make (well, when my husband makes!) chocolate scotch eggs with Crème eggs, I use:

Cadbury’s Crème Eggs

Unsalted Butter – or margarine.

Dark Chocolate – You can use milk chocolate, but dark gives you a richer brownie.

Caster Sugar

Eggs

Plain Flour

Cocoa Powder

Milk Chocolate 

Crunchy Nut Cornflakes – Unbranded supermarket own versions are fine too. 

Chocolate scotch eggs on plate.

You’ll Also Need

When I make easy creme egg scotch eggs, I use:

  • Brownie Tin (affiliate link) if yours is a different size or shape, you’ll need to adjust the quantities or bake times accordingly. 
  • Reusable baking paper (affiliate link).
  • Large mixing bowl
  • Silicone Spatula
  • Food Processor – I use my stick blender attachment (affiliate link)
  • Electric whisk (affiliate link)
  • Small pan to melt chocolate.
  • Sieve 
Close up of cut in half chocolate scotch egg, full eggs in background.

How to Make Crème Egg Scotch Eggs – Step-by-Step Instructions

Full, easy-to-follow instructions and quantities are available in the recipe card at the bottom of this post.

Step One – Prepare the Crunchy Nuts

I use a food processor to blitz my crunchy nuts into fine crumbs. If you don’t have a food processor, you could place them in a bag or mixing bowl and bash them with a rolling pin. 

Step Two

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

Step Three – Making Brownie Mix for Creme Egg Scotch Eggs

Carefully melt the butter and dark chocolate in a small pan or over a Bain Marie and leave to one side.

Step Four

Whisk the eggs and sugar together until they are light and fluffy. I use an electric whisk, and this takes about 5 minutes. You’ll know they are ready when the mixture is noticeably lighter in colour. 

Step Five

Stir the melted chocolate into the egg mixture until the colour is even. Don’t be tempted to over-mix.

Step Six

Sift in the flour and cocoa and stir carefully until there are no lumps.

Step Seven

Pour the brownie mix into the tin and bake for 25 minutes until the outsides are coming away from the tin and the top is cracked and papery. 

Step Eight

Remove from the tin and cool completely. You can cool them in the fridge if you are in a rush. 

Step Nine

Cut the cooled brownie into 12.

Step Ten

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

Step Eleven

Place in the fridge for 30 minutes to 1 hour to firm up.

Step Twelve

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

Step Thirteen

Roll each brownie ball in the melted chocolate until coated. This is a bit messy. Go with it. 

Step Fourteen

Dip the chocolate-coated balls in the crushed-up crunchy nuts and roll until well coated, patting extra on with your fingers if necessary.

Step Fifteen

Leave the finished balls in the fridge for 1 hour until the chocolate is set and you can pick them up easily. 

Creme Egg Scotch Eggs on plate with wrappers.

Pro Tips

For the perfect Easter Scotch Eggs:

  • Take care with your chocolate fudge brownies. Whisk the eggs for five minutes; don’t over-mix or overbake. They are ready when the sides are gently starting to move from the tin, and the top is papery. If in doubt, brownies are usually better slightly underbaked than over-baked and cakey, but for creme egg scotch eggs, cakey isn’t too bad!
  • Make sure the brownies are well coated in chocolate so the cornflakes stick. 
  • You won’t be handling them for long, so room temperature crème eggs are fine. But if you are worried or it’s crazy hot, freeze them for a while before you start. 
Tower of 3 Creme Egg Scotch Eggs.

Serving Suggestions

I can’t even eat a full egg, never mind extra sides! 

Serve with a cup of coffee and a satisfied expression. 

Variations

There are a few things that you can do differently. 

Making Chocolate Scotch Eggs with Other Fillings

If you have a chocolate scotch egg craving, and it’s not easter, Lindor balls make a fantastic alternative! 

If it is easter, but you don’t like Cadbury’s Creme eggs, you can use any other similar-sized chocolate eggs. 

Use Store-Bought Brownies

If you want to make creme egg scotch eggs quickly, use store-bought brownies instead of making your own. 

Tower of chocolate scotch eggs, one cut in half at the bottom, wrappers in the background.

What Are Crème Egg Scotch Eggs Coated With?

I coat my chocolate scotch eggs with crunchy nut cornflakes. It gives them a cool, authentic scotch eggs look and tastes great. 

Regular cornflakes are an excellent alternative, and crushed-up biscuits are another option. 

You could also coat them with chocolate sprinkles. They won’t look as authentic, but they’ll taste great. 

Leftovers

There’s no such thing as leftover chocolate at easter. If you’ve got too many, they make fabulous easter gifts. 

Storage 

Store your finished creme egg scotch eggs in an airtight container for 3-4 days. They don’t need to be kept in the fridge unless your kitchen is very warm. 

Close up of chocolate ball, wrappers and open ball in background.

FAQ

What is the Filling in a Cadbury’s Creme Egg?

Crème eggs are filled with fondant. Basically, coloured sugar.

Can You Make Chocolate Scotch Eggs with Caramel Eggs?

Yes, you can use any kind of chocolate egg for chocolate brownie balls.

Can You Make Mini Creme Egg Scotch Eggs?

Yes, just reduce the brownie mixture and other ingredients.

Where to Buy Creme Egg Scotch Eggs?

They are available in some cafes around Easter, but it’s easier to make your own.

Other Easy Easter Recipes 

Some of my other favourite Easter recipes include:

Recipe Card

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Creme Egg Scotch Eggs on plate with wrappers.

Crème Egg Scotch Eggs


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5 from 7 reviews

  • Author: Donna
  • Total Time: 3 hours
  • Yield: 12 Eggs 1x
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Description

Looking for an alternative to traditional easter baking recipes? These Cadbury’s Crème Egg Scotch Eggs are a fun and deliciously chocolatey option.


Ingredients

Units Scale
  • 12 Crème Eggs
  • 200g Butter or margarine
  • 300g Dark Chocolate – Broken up into Squares.
  • 250g Caster Sugar
  • 4 Eggs
  • 125g Plain Flour
  • 50g Cocoa
  • 150g Milk Chocolate – Broken into Squares.
  • 100g Crunchy Nut Cornflakes – Crushed into rough crumbs.

Instructions

  1. Preheat the oven to 160 degrees and line a brownie tin.
  2. Melt the butter and dark chocolate in a small pan or over a Bain Marie and leave to one side.
  3. Whisk the eggs and sugar together for around 5 minutes until light and fluffy.
  4. Stir the melted chocolate into the egg mixture until the colour is even.
  5. Sift in the flour and cocoa and stir carefully until there are no lumps.
  6. Pour the brownie mix into the tin and bake for 25 minutes until the outsides are coming away from the tin.
  7. Remove from the tin and cool completely.
  8. Cut the cooled brownie into 12.
  9. Use your hands to mould the brownie around the unwrapped crème eggs. It should be just under 1cm thick all the way around.
  10. Place in the fridge for 30 minutes to 1 hour to firm up.
  11. Carefully melt the milk chocolate.
  12. Roll each brownie ball in the melted chocolate until coated.
  13. Dip the chocolate-coated balls in the crushed-up crunchy nuts and roll until well coated.
  14. Place the Scotch eggs in the fridge for 1 hour until the chocolate is set.

Notes

  • Read the post above for more tips and advice.
  • Prep Time: 30 minutes
  • Cooling time: 2 hours
  • Cook Time: 30 minutes
  • Category: Brownies
  • Cuisine: British

Nutrition

  • Serving Size: 1
  • Calories: 613
  • Sugar: 40
  • Sodium: 258
  • Fat: 36
  • Saturated Fat: 18
  • Unsaturated Fat: 15
  • Trans Fat: 1
  • Carbohydrates: 58
  • Fiber: 4
  • Protein: 14
  • Cholesterol: 289

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Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information. 

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Author
Donna Dundas
Donna Dundas is an experienced family food blogger who has been creating easy and wholesome recipes for over 7 years. Her blog is a must-read for anyone looking for filling and delicious recipe ideas, that reduce waste and minimise stress.

4 thoughts on “Crème Egg Scotch Eggs”

    • Hi Sarah. To be honest, I’ve never tried to freeze them so I couldn’t say for sure.
      Creme Eggs and brownies both freeze well, and as far as I know you can freeze crunchy nuts, so I can’t see why not.

      Reply

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