Chocolate Scotch Eggs - Coeliac Sanctuary
Posted On: 14th March 2018
When you think of scotch eggs you think of the proper egg with sausage meat and breadcrumbs but why not change it to a sweet version for Easter. Cadbury Creme Eggs are gluten free, cover in some deliciously soft gluten free chocolate brownie, roll in some chocolate and you have a calorific Easter treat.
Recipe By: Alison Wheatley at http://www.coeliacsanctuary.co.uk
This recipe is...
3 Cadbury Creme Eggs
150g chocolate brownie (we used some of Wow Cake Company chocolate brownie packet mix)
60g icing sugar
2 Cadbury Flakes
Preparation Time: 15 Mins
Cooking Time: 30 Mins
This recipe is free from...
Celery, Crustaceans, Fish, Gluten, Lupin, Molluscs, Mustard, Peanuts, Sesame, Soya, Sulphites, Tree Nuts
1. To create the scotch egg "meat" break up cooked and cooled (preferably slightly warm to touch but not too hot) chocolate brownie (either a packet mix such as Wow Cake Company or a recipe such as our Triple Chocolate Brownie or Nutella Brownie made from scratch works best) until you get chunky breadcrumbs, you don't want them too fine. Set aside.
2. Cream together using a fork the icing sugar and margarine to create buttercream, pour this into the crumbed brownie and mix so all the brownie gets covered in the buttercream.
3. Take a creme egg, unwrap and press 1/3 of the brownie mix around the creme egg and roll in your hands to make a ball. Repeat with the other two creme eggs.
4. Using a rolling pin hit the flakes to make little chocolate bits, pour from the packet onto a plate and roll each egg in the chocolate until covered. Place the eggs in the fridge to firm up.
These are high calories, a treat for Easter, we do suggest only eating half at time!
This recipe makes 3 full chocolate scotch eggs
Nutritional info per full chocolate scotch egg
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