Stop what you're doing and try these Crème scotch eggs

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Kayleigh Dray
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The traditional scotch egg isn’t exactly everyone’s cup of tea; a hard-boiled egg, wrapped in sausage meat, coated in breadcrumbs, and baked until it’s golden-brown? You can see why it might prove divisive at a picnic – particularly if there are any vegetarians or vegans in the mix.

Crème scotch eggs, on the other hand, are a universal crowd pleaser.

The indulgent dessert has captured the imaginations of social media users and foodies everywhere – and there are plenty of variations and twists on the recipe to try.

Essentially, though, it involves a sweet fondant egg, thick milk chocolate, gooey cake, rich chocolate buttercream, and yet more chocolate shavings, to give it that iconic crunchy coating.

As you may have guessed, this one goes heavy on the chocolate eggs, so it’s been pegged as an Easter treat.

However, thanks to all those indulgent and wonderfully naughty flavours, we think it’s the perfect dessert to whip out all year round.

The dreamy recipe has gone down a treat with Instagram users, and the hashtag #cremescotchegg has grown significantly over the past few weeks.

If all of this has convinced you to whip up a batch of scotch crème eggs for yourself (and, let’s face it, you wouldn’t be a human being if you weren’t at least tempted), then you’re in luck; we’ve tracked down a recipe.

And, better still, it uses ready-made muffins, so you don’t have to do any baking whatsoever.

Barry Lewis, the founder of My Virgin Kitchen, explains: “To make these slightly quirky, rich and - quite frankly - odd crème scotch eggs, you want to grab some chocolate muffins and either whizz them through a food processor or rub them together with your fingers and thumbs to get into crumbs.”

Lewis adds: “It’s important to not use muffins with choc sauce running through them as you want a thick mixture.”

You can find the full recipe below:

How to make your very own crème scotch eggs:


  • 6 cadbury crème eggs
  • 8 (or 500g) chocolate muffins
  • 120g butter
  • 3tbsp cocoa powder
  • 120g icing sugar
  • 400g chocolate bars (use one to grate chocolate)

Watch the video below for the full instructions:

They look egg-cellent, don’t they? But, if you fancy making them even more of an Easter treat, then we recommend swapping out the grated chocolate for a bag of smashed-up Mini Eggs; it’s utterly divine.

Now, if you’ll excuse us a moment, we have an important appointment with our blender…

Images: Instagram


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Kayleigh Dray

Kayleigh Dray is Stylist’s digital editor-at-large. Her specialist topics include comic books, films, TV and feminism. On a weekend, you can usually find her drinking copious amounts of tea and playing boardgames with her friends.