– 7 chocolate cake bars
– 50g unsalted butter
– 50g icing sugar
– 30g cocoa powder
– 6 Creme Eggs
– 500g milk chocolate
– 200g chocolate sprinkles
First, blend the cake bars in a food processor until small crumbs are formed.
Then add the unsalted butter, icing sugar and cocoa powder. Blitz until a firm dough is formed.
Cover your Creme Eggs in the dough and refrigerate.
Melt your milk chocolate and allow to cool slightly.
Using a spoon, dip your Creme Eggs in the milk chocolate and cover well.