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Have you seen our UnScotch Eggs?! They're eggstra-ordinary. Here's what they look like:
You'll be forgiven if you mistake them for a real Scotch egg. They're so convincing that we have to package them with a full detailed diagram on what they actually are so people don't think they've got a dodgy (but delicious) Scotch egg!
Our UnScotch eggs aren't just delicious treats, they're a really fun eggsperience, which makes it the perfect gift. The unwrapping, the surprise element, the oh-you-had-me-there giggle, leading to the oh-my-gosh-its-good-isn't-it moment. All that from one genius gift made from premium Belgian cocoa and Swiss meringue buttercream brownie fudge, expertly tempered chocolate, vegeterian Vanilla bean marshmallow fluff, and a gooey sea-salted caramel ganache.
Now if you have a little bit of time you can make your own Brownie Scotch Eggs too using Cadbury's Creme Eggs that are 50p a pop at the shops using this recipe. They won't be as convincing as our UnScotch Eggs, or as tasty for that matter since Cadbury's Creme Eggs just aren't as nice as they used to be, but they're fun, the brownie is eggstremely delicious (which compensates for the low quality chocolate in the Creme Egg) and it's an egg-cellent activity for kids to get involved in the kitchen over Easter break!
180g dark chocolate (any good quality will do, but it definitely needs to be good)
11g caster sugar
65g self raising flour
1/2 tsp salt
1 tsp vanilla extract
150g Icing Sugar
150g Butter - at room temperature
30g cocoa powder
For the Egg:
Cadbury's Creme eggs/ Lindor eggs/Any small chocolate egg
For the Cookie Crumbs:
Half a pack of Lotus Speculoos Cookies - crushed
1. Pre heat oven to 165 degrees Celsius. Grease a small baking tray (8"x12") or an 8" cake tin and coat it well with flour and set aside.
2. Melt together 180g of dark chocolate and 110g of butter
3. Whisk the eggs, caster sugar and vanilla together before adding to the chocolate and butter mix. Stir well to combine and fold into the self-raising flour and salt.
4. Pour the brownie mix into the prepped baking tin and tip the tin from side to side to spread the mixture around in a thin even layer.
5. Bake for 15 minutes and then let rest and cool in the tin at room temperature.
6. Once the brownie is cooled place in a blender/food processor to blix into crumbs. Don't have a blender? Then get proper messy with your hands!
7. For the frosting, beat the butter, icing sugar and cocoa powder together till pale and fluffy. Stir the frosting into the brownie crumbs to make a crumbly-fudgey consistency.
8. Take a handful of the brownie-frosting mixture, flatten it in your palm, place a Creme Egg in the middle and mould the brownie mixture around to cover the egg entirely.
9. Roll the eggs in the Speculoos Cookie Crumbs.
10. Tuck in!
Share your eggs with me on Instagram @angesdesucre - I'd be egg-static to see your results! And if you're not up for compromising you can order the real deal right here.
Lots of love,
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