How We Make Our Scotch Creme Eggs!

Chunk's Guide To The BEST Easter Snack!

First things first… why did we make them?

Scotch eggs, but make them chocolate.

This trend has been doing the rounds for a few years now - people wrapping Creme Eggs in cake, biscuits, brownies… even sausage meat (seriously, why?). But as usual, one thing was missing:

A proper gluten free version!

So naturally, we stepped in. 💪

Our take on the trend is exactly what you’d expect from Chunk - big, indulgent, and a little bit ridiculous (in the best way).

🥄 The concept:
A gooey Creme Egg, wrapped in an insanely fudgy layer of gluten free Double Chocolate Brownie, coated in golden gluten free biscuit crumb for that perfect crunch.

Basically… everything you want from an Easter treat.

But there’s another reason we love making them.

♻️ They help us reduce food waste!
When we bake our Double Chocolate Brownie slices, there are always a few offcuts left from trimming them neatly. Rather than letting that rich, chocolatey goodness go to waste, we turn those brownie pieces into the base of our Scotch Creme Eggs.

Good for the planet. Very good for your tastebuds.

Step 1: Start With The Filling

Everything begins with the Creme Egg.

That classic soft fondant centre and milk chocolate shell is what gives the Scotch Creme Egg its iconic gooey middle - and trust us, once it’s warmed slightly inside brownie, it gets even better.

Step 2: Wrap It In Brownie Goodness

Next up, we take our gluten free Double Chocolate Brownie offcuts.

These are gently warmed so they become soft and mouldable - the perfect texture to shape by hand.

Then we carefully wrap the brownie around the Creme Egg, sealing it completely so the egg is hidden inside a thick, fudgy chocolate layer.

At this stage, it already looks pretty tempting… but we’re not done yet.

Step 3: A Dip In Chocolate

Once the brownie-coated eggs are shaped, each one gets covered in a layer of chocolate!

This helps everything hold together and gives the outside that rich, glossy coating — plus it means the crumb sticks perfectly in the next step.

Step 4: The All-Important Crunch

Now for the finishing touch.

Each chocolate-coated ball is rolled through crushed gluten free digestive biscuits, giving it that golden crumb coating that makes it feel properly “Scotch egg” style.

The result?

A crunchy outside, fudgy brownie middle, and gooey Creme Egg centre.

Not bad, if we do say so ourselves!

Here's A Cheeky Instagram Video Of Our Process...

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A post shared by Chunk Gluten Free (@chunkglutenfree)

Step 5: Wrapped And Ready For Easter

Once they’re finished, our Scotch Creme Eggs are carefully wrapped and packed, ready to be sent straight to your door.

Perfect for:

• Easter gifts

• Sharing (if you’re feeling generous)

• Or just eating straight from the fridge with a cup of tea.

The catch? They’re limited...

We only make Scotch Creme Eggs around Easter, and because they rely on brownie offcuts, we can only make a limited number of them each year.

So if you’re curious to try one… it’s best not to wait too long.

Because once they’re gone, they’re gone!