– 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.
Then roll the Creme Eggs in the chocolate sprinkles until fully covered.
Allow to chill in the fridge until firm.