Make these gooey, chocolate puds for the family this Easter – they’ll love you for their chocolate-y treat! Also great for Valentine’s Day.
- For this Easter recipe
- you will need:
- 8 Cadbury Creme Eggs
- 50g unsalted butter
- 60ml golden syrup
- 100g cornflakes
- 100g crème fraîche
Carefully cut the Creme Eggs in half down the seam, then using a teaspoon scoop out the ‘goo’ from the centre. Place in a small saucepan (or see cook’s tip above).
Break the chocolate shells into pieces and place in a second small saucepan, with the butter and golden syrup, stir until the mixture has melted together. Stir in the cornflakes until coated in the sauce.
Spoon the chocolate mixture into 2 x 10cm heart shaped tins, press into the base and up the sides, leaving a hollow in the middle. Place in a fridge to set.
Divide the crème fraîche between the hearts. Place the saucepan of ‘goo’ over a low heat and cook gently until melted, do not stir, but shake the pan from time to time. Cool slightly, then drizzle over the hearts. Serve immediately.
Top tip for making Cadbury Creme Egg chocolate hearts
Cook's tip: Alternatively place the 'goo' in a microwaveable bowl and microwave on high power for 10-20 secs depending on microwave rating. If you don't have heart shaped tins, use small tart tins or muffin tins.