A chocolate Scotch Egg? Well why ever not. It’s a bit of frivolity, chocolate fun if you will. Oh and it tastes great too and makes a change from the usual Easter eggs.
Homemade Chocolate Scotch Egg
Easter is coming up and the shops are full of chocolate eggs. Well they have been since the 26th December really. Anyway Waitrose has those rather special chocolate scotch eggs by the lovely Heston Blumenthal and I just couldn’t resist trying one and making my own version of these chocolate eggs.
Now these Heston scotch eggs don’t come cheap. In fact they are a whopping £6 for one. While I’m all in favour of cheffy delights and am willing to pay for such treats, I did think this was a tad pricey and wondered if I could produce something similar myself.
As you know I love a bit of a challenge and kitchen crafting is my thing so I bought one and had a go.
Heston Scotch Egg
The above photo shows the real thing. This choccie treat is made up of the following; A milk chocolate and caramel ganache filled with a mango and yuzu fondant and coated with maple flavoured sugar pieces en-robed in milk chocolate.
Sounds yummy doesn’t it. It was!
My chocolate scotch egg
My version lacks the posh yuzu and mango flavouring. Instead the yolk part is a white chocolate truffle flavoured with Sicilian lemon. This was coated with standard white chocolate for the egg white part.
Now for the chocolate version of the sausage part of a scotch egg. Mine was made up of the following;
- Ginger nut biscuits (you can even make your own ginger nut biscuits)
- A mix of dark and milk chocolate
- Flaked almonds
- Unsalted butter
- Chilli flakes
- The outside was rolled in grated milk chocolateMine does not have that perfect ring of white chocolate round the yellow yolk part
How I made my chocolate Scotch Egg
As you can see, mine does not have that perfect circle of white round the yellow yolk part. It’s a bit wonky as I dipped the frozen lemon truffle into melted white chocolate twice and had to put it down in the fridge to set so the coating was a tad uneven.
The meaty part (biscuit chocolate mix) was a great success and so easy to do. This was merely a case of making the mix and chilling it in the fridge till ready to roll.
Then I covered the white chocolate covered lemon truffle in the mix and let it set up, again in the fridge. Finally it was rolled in grated milk chocolate.
The taste test
I thoroughly enjoyed my little Heston choccie experience, especially the yuzu and mango centre. However the ‘sausage type’ part was very hard. Quite frankly it was not worth the £6 I paid for it.
My version had a really punchy flavour with the lemon, ginger and chilli combo. I liked the softness of the truffle centre and little crunch of the white chocolate. The ‘sausage’ part mix of biscuit, chocolate, almonds, chilli and butter was firmer but not too hard.
All in all I was super pleased with my Chocolate Scotch Egg. I made two of these for pennies. They are somewhat calorie laden but as an Easter treat why not indulge just a wee bit.
How easy is this recipe?
This is super easy. The steps may seem a bit of a faff but really it is all about doing something, setting it in fridge, doing next thing.
How long will they keep?
Please bear in mind that these don’t have any preservatives etc so will keep in the fridge for up to 1 week.
Have a great Easter when it comes.
Here are some of my other chocolate treats you might like to try;
Chocolate Scotch Egg
For the inner lemon chocolate truffle
- 75 g white chocolate
- 30 ml double cream
- 7 g unsalted butter
- few drops yellow food colouring
- few drops Sicilian lemon food flavouring
For the 'egg white'
- 25 g white chocolate
For the biscuit wrapping
- 50 g mix of milk and dark chocolate
- 30 g unsalted butter
- 50 g ginger nut biscuits (4 biscuits)
- 1 tsp flaked almonds crushed
- pinch dried chilli flakes
For the final covering
- 1 tbsp grated milk chocolate
Make the lemon truffle centre
- Melt the while chocolate with double cream and butter in a bain marie/double boiler/bowl over a pan of simmering water
- Add the lemon flavouring a few drops at a time and taste to get flavour you want
- Add the yellow colouring till you get a good strong colour
- Set truffle mix aside in fridge for 30 minutes to firm up enough to roll into balls (you will have extra)
- Use a melon baller or teaspoon to scoop out enough to make balls the size of an egg yolk
- Set aside in freezer to firm up completely 30 minutes
Make the 'egg white'
- Melt the white chocolate as above
- Carefully dip the frozen lemon truffle into the chocolate and chill till set then repeat
- Leave in fridge for 30 minutes to set
Make the biscuit wrapping
- Melt the two types of chocolate in a bain marie/double boiler or in a bowl over pan of simmering water
- Whizz the biscuits in mini food processor or put in plastic bag and bash with rolling pin)
- Mix in the butter, crushed flaked almonds, melted chocolate and chilli flakes
- Set bowl aside in the fridge to set up a bit enough to handle almost like dough
Assembling the chocolate Scotch egg
- Flatten out the biscuit mixture in the palm of your hand till about 0.5ch thick and wrap this around the white chocolate covered lemon truffle, roll in hands to create a ball
- Put grated milk chocolate on a flat plate and roll the balls in the chocolate
- Place the chocolate scotch eggs in the fridge to set up completely, about 30 minutes
PIN ME FOR LATER