Creme Egg Scotch Eggs

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

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 yearly, both at work and home, and they are absolutely fantastic! 

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.

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.

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. 

You’ll Also Need

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

*The links in this section are affiliate links, but I have tried to link as closely as possible to things I actually use.

• Brownie Tin – if yours is a different size or shape, you’ll need to adjust the quantities or bake times accordingly. 
• Reusable baking paper.
• Large mixing bowl
• Silicone Spatula
• Food Processor – If you don’t have this, use a sandwich bag and a rolling pin!
• Electric whisk
• Small pan to melt chocolate.
• Sieve 

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 used to use a food processor to blitz by crunchy nuts. Then it broke and never got replaced.

If you don’t have a food processor, place the crunchy nuts in a sealed sandwich bag and gently roll them with a rolling pin until fine. They don’t need to be super even – some bigger bits look good.

Step Two

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

You can place the creme eggs in the fridge or freezer now, so there’s no risk of them melting while you are handling them. It’s not essential, but I do.

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. 

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

Step Eight

Remove from the tin and cool. It’s ok if they are still a little warm.

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.

I find it easier to chop the very edges off the brownies first, and discard them. And by discard, I mean eat.

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. 

I use two spoons.

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. 

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 gently start to move from the tin, and the top is cracked. Usually, I’d say underbaked is better than overbaked, but for Scotch Eggs, the opposite is true.
• Make sure the brownies are well coated in chocolate so the cornflakes stick. 
• I place my Creme Eggs in the fridge or even the freezer while my brownies bake.  
• If you are making fewer than 12 (as you can see from my photos – 5 is plenty!) I recommend making brownies the same but just using 5 of the 12 and having the rest as brownies!

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. 

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 taste 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. 

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. 

FAQ

Other Easy Easter Recipes 

Some of my other favourite Easter recipes include:

• Mini Egg Fudge
• Mini Egg Millionaire Shortbread
• Creme Egg Millionaire Shortbread
• Mini Egg Loaf Cake
• Mini Egg Traybake
• Crème Egg Cookies