Chocolate Scotch Egg

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An easy way to make your own version of Heston chocolate scotch egg for Easter

Prep Time 20

Cook Time 10

Total Time 30

Ingredients

For the inner lemon chocolate truffle

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

Metric - US Customary

Instructions

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

Notes

This chocolate scotch egg will keep for about 5 days.

My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!

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Ingredients MetricUS Customary