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Creme Egg cob loaf dip recipe
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Prep Time:
75 minutes
Cook Time:
Total Time:
75 minutes
Easter lunch showstopper: Sweet Creme Egg cob loaf dip that's easy, adorable, and delicious.
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
  • 4.40 gm vanilla extract
  • Yellow liquid food colouring, to tint
  • Cadbury Creme Egg Minis, to serve
  • Cadbury Creme Eggs, to serve
  • Pocky Chocolate Flavour, to serve
Instructions:
  • Trim the top off the cob loaf about 4cm down. Hollow out the interior, ensuring a 1cm-thick shell is left. Save the scooped-out bread and the top for later.
  • Brush the cob's rim and top quarter with melted milk chocolate, then sprinkle with chopped biscuits to coat. Let it set. Repeat in sections until the entire cob is covered. Let it set.
  • In a food processor, blend cream cheese, cream, and sugar until smooth. Incorporate white chocolate and vanilla, continuing to process until smooth.
  • In a bowl, mix 1/2 cup of cheesecake mixture with food coloring to create a yellow tint. Chill in the fridge. Pour the rest of the white chocolate mixture into the crust. Chill in the fridge for 1 hour.
  • Create a well in the white chocolate mixture using a spoon. Fill the well with the yellow cream cheese mixture. Garnish with Creme Eggs and Pocky for a beautiful presentation.

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