• Skip to primary navigation
  • Skip to main content

The Student Aspect

The online student magazine

  • Home
  • About
  • Student
  • Lifestyle
  • Recipes
  • Day In The Life
  • Guest Writer Week
  • Dear Aspect
  • Fashion
  • Beauty
  • Case Studies
  • Celebrity
  • Reviews
  • Poems
  • Contact
  • Show Search
Hide Search
You are here: Home / Home bottom / Creme Egg Chocolate Slab Recipe

Creme Egg Chocolate Slab Recipe

Lily O'Keeffe

With Easter just gone, the abundance of chocolate is here! This recipe is perfect for anyone who has found themselves inundated with chocolate at Easter but also is a beautiful Easter gift for your loved ones or just a way to get creative! This recipe is super versatile and easy so you can mix it up! If you aren’t a fan of Creme Eggs, you can switch it up with some Mini Eggs for example! Get creative…

Ingredients:

  • 200g Milk Chocolate
  • 100g Dark Chocolate
  • 150g White Chocolate
  • 4 creme eggs
  • Yellow food colouring
  • Orange food colouring
  • Baking/ parchment paper
  • (OPTIONAL) Any other chocolates you’d like to add, for example, Mini Eggs!

1. Melt the milk, dark and white chocolate in separate bowls either on medium heat in 20-second intervals in the microwave, or over a pan of gently simmering water.

2. Whilst the chocolate is melting, line a shallow baking tray with baking/ parchment paper.

3. Cut up your Creme Eggs into at least quarters. This is a messy job!

4. Spoon the dark chocolate, milk chocolate and half of the white chocolate onto the baking paper in alternating spoonfuls.

5. Split the rest of the white chocolate into two separate bowls. In one bowl you should colour with the yellow food colouring, and the other with the orange food colouring. Make sure you add the food colouring just a few drops at a time, less is more! Once coloured, spoon the chocolate onto the baking paper.

6. Using the tip of a rounded knife, gently stir the chocolates into each other creating decorative swirls of the colours.

7. Pop your Creme Eggs on top of the slab then leave to set in the fridge for two hours. Once hardened, break into shards and enjoy!

  • This image shows the chocolate slab broken into pieces.
  • This image shows a creme egg chocolate slab made by a recipe published on The Student Aspect magazine

Share this:

  • Twitter
  • Facebook

Related

Send us your suggestions for a post!

© 2023 | All rights reserved | Content must not be used without express permission | Sheffield Hallam University | Log in

This website uses cookies to record anonymous information about your browsing experience OK More >
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are as essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
SAVE & ACCEPT