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How to Make Chocolate Scotch Eggs, an Easter Treat!
In January we shared the story of the Chocolate Haggis, just in time for Burns Night. Now I know some of you were a bit uncertain but I hope we convinced a few brave souls to give the recipe a try. If you did, get in touch and let us know what you thought.
As big fans of chocolate we felt it was only right to continue our Chocolate recipe series, in time for Easter with a twist on traditional Scotch Eggs. With the name Scotch Eggs, I always assumed that the recipe originated here in Scotland so I was shocked to discover that in fact the department store Fortnum & Mason in London claims to have invented the recipe in 1738! Despite not necessarily having been invented here in Scotland, I feel like as a nation we have adopted this delicious picnic snack as our own.
I should admit, being a vegetarian I've never actually tried them myself, but I know they are a firm favourite with the rest of the ScotlandShop team. Given my own lack of knowledge, I'll not talk you through how to create a traditional Scotch Egg myself, so instead, I'll turn to Scotland's famous chef, Gordon Ramsay, to show us how it's done.
Well, if like me you aren't a fan of the traditional Scotch Egg, don't worry this chocolate variation might be more to your liking. You may be wondering if I've combined meat & chocolate but I'm pleased to say I haven't. Our Local Butcher's, Foston's Fine Meats did however hit the headlines in 2015 for doing just this!
Greg Foston replaced traditional hens' eggs with Cadbury's Creme Eggs, wrapping the eggs with sweet chilli pork meat which he says complements the chocolate perfectly.
Anyway, let's get back to the meat free, chocolate variation...
Ingredients
- 450g / 3 Cups Chocolate Brownies (homemade or shop-bought)
- 3 tbsp Vanilla Buttercream (homemade or shop-bought)
- 7 Chocolate Eggs (We recommend Cadbury Creme Eggs, but feel free to select your personal favourite)
- 125g / 1 Cup Chocolate Sprinkles / Crushed Biscuits / Toasted Coconut or Chopped Mixed Nuts to replicate breadcrumbs.
Method
- Crumble your brownies into a large bowl, add in the buttercream and mix thoroughly. You may need to adjust the amount of buttercream that you add, depending on the consistency or your brownies.
2. Take a handful of your brownie mixture and mould this around your chocolate egg until you have an even layer surrounding the egg. Repeat this until you've used up all of your eggs and brownie mix.
3.Chill for 30 minutes in the fridge to help everything firm up.
4. Pour your sprinkles or coating of choice on to a plate, you could combine a few of the options we listed above if you like, this is really up to you. Dampen your hands and roll one egg at a time through your sprinkles. Pop them back in the fridge until you are ready to serve.
5. Serve and enjoy as part of your Easter picnic!
Tartan Ted had a great time sampling, but the eggs alone weren't enough for a filling picnic, thankfully Nairn's Oatcakes, Mackie's Haggis Crisps and some Edinburgh Rock were the perfect additions.
So there you have it, Chocolate Scotch Eggs! Do let us know if you make your own or if there are any recipes you'd like to see us feature next.
