Taking Easter baking to another level.. this delicious scotch egg consists of homemade dark chocolate truffle, coated in a triple chocolate cookie crumb and a creme egg centre.
Makes 4
Ingredients
4 triple chocolate cookies
4 creme eggs
200g dark chocolate
250ml double cream
Method
- Break up 200g of chocolate and add into a bowl
- In a saucepan, add the double cream and heat gently until the cream is simmering
- Remove from the heat and pour over the chocolate
- Stir the chocolate and the cream together until you have a smooth consistency
- Refrigerate for at least 1-2 hours
- Add the chocolate cookies to a food processor and whizz into a crumb
- To shape the scotch eggs, scoop a spoonful of the truffle mixture out of the bowl and flatten
- Add a crème egg into the centre and roll the truffle between your palms until round and it is covered
- Coat your truffle scotch eggs in a layer of the cookie crumb
- Refrigerate for another hour until the chocolate has set
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