Enjoy this Easter treat of a chocolate fondue made with fondant filled Creme Eggs. An easy and delicious Cadbury Creme Egg recipe!
This Creme Egg recipe is a great way to enjoy these naughty treats. I do like these sticky, fondant filled chocolates but a whole one can be a bit too much. But here’s a Creme Egg recipe that lets me have just as much or as little as I like, and by dipping fruit into the gooey fondue, I can bluff myself into thinking that it’s a healthy choice.
Our fondue set, like most I would think, lives at the back of one of the kitchen cupboards and rarely sees the light of day, but it’s a fun thing to use so a recipe like this is a great excuse to use it more. Ed, as 70’s child, has happy memories of his parents hosting fondue parties, of both the alpine cheese and meat variety, but never, sadly, chocolate.
This Creme Egg recipe is so simple, though, that I can see dusting off of the the fondue set. Chop up the Creme Eggs, but be warned; it’s almost impossible to do this neatly and without getting the fondant filling all over the knife and chopping board, but scrape it all into the saucepan. Simply gently melt chocolate and Creme Eggs in double cream, and start dipping! You can choose pretty much any fruit that’s solid enough not to fall off the fondue fork; I would think that very ripe bananas are off the menu, but play with textures: crispy apple pieces or sharp pineapple, for example, as well as strawberries, raspberries or a cube of melon. Of course, part of the fun of fondues is thinking up the forfeits for when you lose the fruit from your fork.
- 75 ml double cream
- 25 g Easter egg chocolate – your choice of dark milk, flavoured
- 2 Cadbury Creme Eggs
- 1 tbs liqueur of choice optional
- pieces mixed fruit – cut into bite sized – strawberries raspberries, grapes & bananas.
-
Cut the Creme Eggs into six to eight pieces
-
Place the cream, chocolate and Creme Eggs and liqueur if used into a small saucepan and gently heat stirring all the time until the chocolate has melted and you have a rich chocolate sauce.
-
Transfer to a fondue pan or bowl and serve with fresh fruit to dip into the fondue.
Leftovers from this creme egg fondue are ideal for reheating and pouring over ice cream.
You don't actually need a fondue set for this! serve in a mini saucepan or bowl.If you love Cadbury’s Creme Eggs, why not try my 3 ingredient Cadbury’s Creme Egg no-churn ice cream
or my Cadbury’s Creme Egg fudge.
Pin it for later …
Oh my goodness! What an easy yet delicious treat! Chocolate + fruit is a perfect combination!
Absolutely. I like to think that the fruit offsets the chocolate.
This is a wonderful idea. It’s a great way to use up excess chocolate and I particularly like your instruction to add a little liqueur. Bliss.
the boozy version is strictly for the grown ups.
I have adored Cadbury Eggs since childhood, but I never knew that they were filled with fondant. They are way too sweet for me now (I usually only eat half of an egg), which is why I love that you’ve turned them into fondue! This is an excellent excuse to bring the fondue set out of hiding (mine also lives in the closet, with quite the coating of dust!).
They are certainly exceptionally sweet!
Love recipes that use up candy that gets collected at Easter or Halloween. This sounds simple and easy enough! Thanks for sharing!
It is ideal for using up leftover season treats!
My kids are going to absolutely love this recipe. Maybe they’ll have this instead of an Easter basket this year. They could cut the eggs up and dip what every fruit they want but it would be hard to beat your choice. Beautiful photos, too!
well surely the fruit offsets the chocolate?
Gorgeous – I’ll happily eat Creme Eggs in any form ;) Love the idea of giving forfeits when people drop their fruit, I’ve never heard of that before!
For a savoury fondue typically a man’s forfeit is to buy a round of drinks and the women have to kiss every man at the table.
This looks incredibly delicious! Cannot wait for Easter to stuff myself with chocolates!
Easter is the perfect excuse for eating chocolate.