Chocolate Tiffin cut into squares on a black board.

Chocolate Tiffin

With Easter upon us I have been thinking of quick and easy chocolate recipes and have come up with a basic Chocolate Tiffin recipe and a couple of interesting variations – Chocolate Ginger Tiffin and Chocolate Tiffin with Glacé Fruit and Brandy.

Chocolate Tiffin is a chocolate treat combining biscuits and chocolate and is ideal to make with the children. There are many different versions of Chocolate Tiffin – some using only cocoa, some using all chocolate. My recipes use both and are deliciously rich and chocolatey.

The Basic Recipe for Chocolate Tiffin

The basic recipe for Chocolate Tiffin uses just broken biscuits bound together with a chocolate mixture.

To this you can add dried fruit, chopped nuts, glacé fruit, small sweets such as Maltesers, Smarties and at Easter mini eggs, cut up chocolate bars such as Mars or Crunchie bars – in fact anything you fancy! However, if you include marshmallows, Chocolate Tiffin becomes Rocky Road.

You can vary the biscuits you use as well – Rich Tea or digestive biscuits are most often used but my Chocolate Ginger Tiffin uses ginger snaps.

Equipment you will need to make a Chocolate Tiffin

As well as the usual kitchen equipment the main item you will need to make these chocolate tiffins is a 9 by 9 inch square tin. I used a 9 x 9 x 2 inch Eyecatcher Brownie Tin but something like a Herogo 9 inch Square Cake Tin available at Amazon will be fine.

Here is my basic Chocolate Tiffin recipe :-

Chocolate Tiffin

Recipe by Scones Plus More Difficulty: Easy
Servings

36

approx
Prep time

30

minutes
Cool in fridge

5

hours

Ingredients

  • 10 ounces / 285 grams biscuits

  • 6 ounces / 170 grams plain chocolate

  • 6 ounces / 170 grams butter

  • 3 ounces / 85 grams cocoa (sieved)

  • 1 tin of sweetened condensed milk (397 gm)

  • Topping Ingredients
  • 2 ½ ounces / 70 grams milk chocolate

  • 2 ½ ounces / 70 grams plain chocolate

  • 5 fluid ounces / 150 ml double cream

Directions

  • Break the biscuits into smallish pieces and put into a large bowl.
  • Cut up the chocolate and butter and put into a heavy bottomed pan and melt over a low heat.
  • When the chocolate and butter have melted add the sieved cocoa and condensed milk to the pan and stir over a medium heat until you have a smooth, shiny thick sauce.
  • Stir this into the biscuits until they are completely coated.
  • Spread the mixture evenly into a greased and lined 9 inch square tin.
  • Leave in the fridge for at least 4 hours until firm.
  • When set prepare the topping.
  • Topping Directions
  • Chop the milk and plain chocolate and place in a heat proof bowl.
  • Bring the cream up to boiling point either on the hob or in the microwave.
  • Pour the boiling cream onto the chocolate and allow to stand for a few minutes.
  • Whisk the chocolate and cream together until the chocolate melts and the mixture is smooth.
  • Spread this evenly over the tiffin and pop back into the fridge for about an hour to set.
  • Cut into squares with a hot knife to serve.

Notes

  • To this basic Chocolate Tiffin you can add up to 12 ounces / 340 grams of dried fruit and nuts etc.
  • The 5 hours cooling time in the fridge includes 4 hours for the initial mixtures and then 1 hour for the toppings.

My variations of the basic Chocolate Tiffin

Chocolate Ginger Tiffin

chocolate tiffin 5
Chocolate Ginger Tiffin
  • To make the Chocolate Ginger Tiffin use ginger snap biscuits (10 ounces / 285 grams).
  • Add 6 ounces / 170 grams of chopped crystallised ginger and 6 ounces / 170 grams of raisins with the broken ginger snaps.
  • Chop an additional 1 ounce / 30 grams of ginger finely and sprinkle over the topping.

Chocolate Tiffin with Glacé Fruit and Brandy

chocolate tiffin 6
Chocolate Tiffin with Glacé Fruit and Brandy
  • To make my extra special chocolate tiffin with glacé fruit and brandy (only for grown ups) use Rich Tea biscuits.
  • Add 12 ounces / 340 grams of glacé fruit such as cherries, pineapple and orange and lemon peel cut into small pieces and soaked in 3 tablespoons of brandy overnight.
  • Drizzle 2 ounces / 55 grams white chocolate melted with ½ ounce / 15 grams butter over the topping.

How to keep Chocolate Tiffin

Chocolate Tiffin is best stored in the fridge for up to 5 days and freezes beautifully – make sure it’s cut into square pieces before freezing.

Do remember if you make an Easter Tiffin using mini eggs that these are a choking hazard for small children.

Easter Recipes

If you’re looking for some more Easter baking ideas see my Hot Cross Buns, Simnel Cake and 1950s Easter Biscuits

I hope you all have a very Happy Easter!

Until next time – Happy Baking!

Tanya

One Comment

  1. margaret jane Allen

    umm um

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