My Mum makes Chocolate Tiffin every Christmas, and every year I promise that I will steal her recipe and make it for myself. I always forget.
However when I was thinking about recipes that I could make in the evenings after work, chocolate tiffin came to mind as it’s simple and it doesn’t involve the oven and timings and stress.
Of course I couldn’t just make a plain old tiffin recipe, I wanted to Easter-ify it. Basically I removed the only (debatably) healthy part of chocolate tiffin – the sultanas – and replaced them with chocolate mini-eggs. Then in the thick chocolate coating I added more mini-eggs, as a cute easter touch.
However when I went to the supermarket they were doing a deal on micro-eggs, 2 for £1.50. Cheaper and even cuter 🙂
The basics of making a chocolate tiffin are:
Grind up digestive biscuits, I used a food processor.
Melt butter, sugar, golden syrup and cocoa powder in a pan. Adding optional mini-eggs.
Add the digestive biscuits into the melted butter and mix throughly.
I suggest slicing into small pieces. If you can’t tell from the ingredients this is pretty sweet (and amazing) stuff, a little goes a long way 🙂
I followed a basic chocolate tiffin recipe adding 100 grams of chocolate micro-eggs.