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This delectable Easter pud only uses four ingredients
Recipe taken from The Cadbury Creme Egg Cookbook (HarperCollins)Heat the cream, 5 of the crème eggs and the cocoa in a heavy based pan until the crème eggs melt and the mixture starts to bubble.
Remove from the heat and whisk until smooth then leave to cool for 10 minutes.
Whisk the egg whites until stiff then mix a large spoonful into the cooled crème egg mix to loosen it slightly before gently folding the chocolate mix into the egg whites, try to mix as little as possible to keep the mixture light and airy.
Divide between 6 small glasses or ramekins – approx. 125ml and chill for at least 4 hours. Cut the final crème egg into 6 pieces and top each chocolate pot with a piece and serve immediately.
Heat the cream, 5 of the crème eggs and the cocoa in a heavy based pan until the crème eggs melt and the mixture starts to bubble.
Remove from the heat and whisk until smooth then leave to cool for 10 minutes.
Whisk the egg whites until stiff then mix a large spoonful into the cooled crème egg mix to loosen it slightly before gently folding the chocolate mix into the egg whites, try to mix as little as possible to keep the mixture light and airy.
Divide between 6 small glasses or ramekins – approx. 125ml and chill for at least 4 hours. Cut the final crème egg into 6 pieces and top each chocolate pot with a piece and serve immediately.
15 minutes
Serves 18-22 scones
