Mini Chocolate Scotch Eggs


Ah yes. The humble scotch egg. A firm favourite among the traditional picnic spread, sitting alongside its good friends, the pork pie and the sausage roll. Excruciatingly British, the Scotch Egg dates right back to the the early 1800s, but has remained a popular snack here in old Blighty.

Instagram is bursting at the seems with creative recipe ideas for Easter, but this concept really stood out to me. Particularly given my love of both Scotch eggs and chocolate! Now, for those not Brits who are still scratching their heads two paragraphs in, the structure of a traditional Scotch egg is as follows – a hard boiled egg, wrapped in seasoned sausage meat, rolled in breadcrumbs, and then fried until golden and crispy. Mmmmmm. I’ve seen this done a number of ways, however, I decided upon a mini Cadbury’s Creme Egg centre, wrapped in a layer of chocolate cake/ chocolate frosting mix, and rolled in chocolate digestive crumbs. YUMMO.

What’s better than a picnic? A chocolate picnic. That’s what. Just the ticket on a sunny Easter weekend such as this one. Apologies if I have just jinxed weather. This recipe will make 20 mini scotch eggs.

for the cake…
120g unsalted butter, room temp
120g golden caster sugar
2 eggs
100g plain flour, sifted
20g cocoa powder, sifted
1 tsp baking powder
pinch of salt

for the frosting…
100g unsalted butter, room temp
150g icing sugar, sifted
50g cocoa powder, sifted
1-2 tbsp milk

you will also need…
20 mini creme eggs, wrappers removed
1/2 packet chocolate digestives, broken into crumbs

1/ Preheat the oven to 180°C and grease and line a cake tin – either square or rectangular, about 20cm x 20cm.
2/ To make the cake, cream the butter and sugar with a stand or hand mixer, until light and pale in colour. Beat in eggs one at a time.
3/ Fold in the dry ingredients, adding a splash of milk if the mixture is to thick.
4/ Pour into cake tin, and bake for about 20 minutes, or until a toothpick comes out clean. Remove from oven, and allow to cool completely.
5/ Meanwhile, to make the frosting, mix the icing sugar and cocoa powder into the butter a little at a time. Add the milk to loosen the mixture, and whisk on a high setting for 2 minutes, until the mixture is super smooth and light.
6/ Crumb the cooled cake into a bowl, and fold in the frosting.
7/ Time to assemble! I recommend a pair of gloves at this point if you can get hold of some. Take a mini creme egg, and enough mixture to completely cover the egg on all sides. Roll into a round ball, and roll in chocolate digestive crumbs. Place on a lined chopping board or baking tray. Continue until all your eggs are assembled, then pop in the fridge to firm up.

These were only not huge hit with the girls, but also conveniently small enough that it didn’t send them into a mad sugar-infused frenzy. The other full-sized creme eggs that we fed them on the last night of term can take the blame for that! Happy Easter one and all.














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