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Creme Egg cob loaf dip

Impress your guests on Easter lunch with this Creme Egg inspired cob loaf dip. It’s easy, sweet, insanely cute, and will definitely be the main character of the dessert spread.

Allergens: Recipe may contain gluten, peanuts, tree nuts, milk and soy.

12 Ingredients


  • 450g cob loaf

  • 125g milk chocolate, melted

  • 100g plain chocolate biscuits, finely crushed

  • 750g cream cheese, at room temperature

  • 300ml ctn thickened cream

  • 50g (1/4 cup) caster sugar

  • 180g white chocolate, melted

  • 1 tsp vanilla extract

  • Yellow liquid food colouring, to tint

  • Cadbury Creme Egg Minis, to serve

  • Cadbury Creme Eggs, to serve

  • Pocky Chocolate Flavour, to serve

5 Method Steps


  • Step 1

    Cut the top off the cob loaf

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    (450g cob loaf), about 4cm from the top. Scoop out the bread inside, leaving a 1cm-thick shell. Reserve inside and top for another use.


  • Step 2

    Brush the rim and top quarter of the outside of the cob with the melted milk chocolate (125g milk chocolate, melted). Sprinkle with the chopped biscuits (100g plain chocolate biscuits, finely crushed) to coat. Set aside to set. Repeat in sections to completely cover the cob (see tip). Set aside to set.

  • Step 3

    Meanwhile, place the cream cheese (750g cream cheese, at room temperature), cream (300ml ctn thickened cream) and sugar (50g (1/4 cup) caster sugar) in a food processor. Process until smooth. Add the white chocolate (180g white chocolate, melted) and vanilla (1 tsp vanilla extract). Process until smooth.

  • Step 4

    Place 1/2 cupful cheesecake mixture in a bowl and add the food colouring (Yellow liquid food colouring, to tint) to tint yellow. Place in the fridge until required. Pour the remaining white chocolate mixture into the cob. Place in the fridge for 1 hour to chill.

  • Step 5

    Use the back of a spoon to make an indent in the centre of the white chocolate mixture. Spoon the yellow cream cheese mixture into the indent. Top with the Creme Eggs (Cadbury Creme Eggs, to serve) and Pocky (Pocky Chocolate Flavour, to serve) to decorate.
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Recipe Notes

When decorating the outside and the rim of the cob with chocolate and biscuits, it is easiest to work in sections. If you brush the whole cob with chocolate, some parts of the chocolate will set before you get to sprinkling with biscuits. 

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