Chocolate Tiffany Delights
This is one of the most tasty easiest chocolate biscuit desserts you can ever make. It's a huge hit in our family and there are many different ways to present it, here I have cut them into rectangles but you can easily mould this mixture into any shape you like.This recipe is great for baking with kids because you can't go wrong.Also, if you are watching your sugar intake, I have tried this recipe using only honey and no added sugar to the syrup and it's come out just fine but didn't need as many biscuits. So give it a try and let me know what you think.
Ingredients
- 110 g (4 oz) butter
- 2 tbsp sugar
- 2 tbsp golden syrup or honey
- 4 tsp cocoa powder or drinking chocolate powder
- 225 g (8 oz) crushed digestive biscuits (this is usually equivalent to 1 big packet)
- 1 cup or 1 handful of raisins optional
- 225 g (8 oz) Milk chocolate or dark chocolate suitable for melting
- 225 g white chocolate or selected nuts for garnishing
Instructions
- First, blend the biscuits in a processor then place in a mixing bowl.
- Melt the butter, sugar, syrup/honey and cocoa powder in a saucepan on medium heat but be careful not to burn.
- When melted and slightly frothy add the mixture to the crushed biscuits, add the raisins and mix well until combined.
- Pour the biscuit mixture into a suitable-sized square tin that's similar to what you would use to bake a Swiss roll cake.
- The mixture should resemble a thick, chocolaty, doughy paste. Press your paste down flat into the tin so that it's roughly at least 2 cm thick.
- Then set aside and begin to melt the cooking chocolate to pour over the mixture in the tin. I find it best to break the chocolate up into cubes and place it in a glass mixing bowl that will sit over some boiling water in a saucepan while stirring. (I don't like the taste or smell the microwave leaves on the chocolate)
- Then you can grate the white chocolate or chop up some nuts and sprinkle on top for garnish. (I use a potato peeler for this instead of a grater for larger flaky swirls)
- Pop your baking tin into the fridge and leave for about 1 hour to set.
- To serve, you can cut into about 20 square pieces if you want more generous portions or you can half these squares into rectangles for even more pieces if you want them smaller.
