CHOCOLATE TIFFIN
Go all out and treat yourself to these chocolate tiffin slices, full of milk and dark chocolate, raisins and biscuit. Be warned: they won't last long!
Provided by KTibbetts85
Categories Afternoon tea, Treat
Time 20m
Yield Serves 12-15
Number Of Ingredients 8
Steps:
- Butter and line a 15-20cm tin with baking parchment. In a large saucepan, melt the butter, sugar, syrup and cocoa. Stir through the biscuits and raisins.
- Pour the mixture into the prepared tin and press down, then smooth the top with the back of a spoon. Microwave both chocolates in short 20 second bursts, stirring frequently, until melted. Pour them over the mixture in the tin. Use a palette knife or spoon to smooth over, so it's completely coated in chocolate.
- Put the tin into the fridge and leave for about 2 hrs to set, or overnight. Run a kitchen knife under the hot tap then cut into squares.
Nutrition Facts : Calories 266 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.39 milligram of sodium
SUPER CHOCOLATEY BUTTONS
Tiny chocolate cookies with a gooey center (even when cooled!) make decadent one-bite treats.
Provided by Food Network Kitchen
Categories dessert
Time 3h30m
Yield 60 to 65 cookies
Number Of Ingredients 12
Steps:
- Position racks in the lower and upper third of the oven. Line 3 baking sheets with parchment or silicone mats. (If you don't have 3 pans, simply cool the pan between batches.)
- Put the butter, unsweetened chocolate and 4 ounces semisweet chocolate in a medium microwave-safe bowl. Heat at 75 percent power in the microwave until soft, about 2 minutes. Stir and heat again until melted, up to 2 minutes more. (Alternatively, put the chocolates and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching the water, and stir occasionally until melted and smooth.)
- Stir the granulated and light brown sugars and vanilla into the chocolate mixture with a wooden spoon. Add the eggs and buttermilk and beat vigorously until thick and glossy.
- Whisk together the flour, 1/2 cup cocoa and the salt in another bowl. Add them to the egg mixture and stir until just mixed. Stir in the remaining chip-size semisweet chocolate. Cover and refrigerate the dough until firm enough to scoop, about 1 hour.
- Roll the dough into scant 1 tablespoon (about 3/4 inch) balls and place 1 inch apart on the baking sheets. Refrigerate until firm, about 1 hour.
- Preheat oven to 350 degrees F.
- Put the remaining 1/2 cup cocoa powder and the confectioners' sugar in two separate bowls for rolling. Roll the dough balls in the confectioners' sugar, then in the cocoa powder and place on the baking sheets. Bake until the cookies set but are soft and fudgy on the inside, 10 to 12 minutes.
- Cool the cookies on the baking sheets for 5 minutes, and then transfer to a rack to cool completely.
CHOCOLATE FRIDGE CAKE
Sophisticated and intensely chocolatey with a hit of juicy raisins and crunchy biscuit pieces, serve this decadent chocolate fridge cake as a teatime treat
Provided by Orlando Murrin
Categories Afternoon tea, Dessert, Treat
Time 20m
Yield Makes 16 generous squares
Number Of Ingredients 7
Steps:
- Put the dried fruit in a small bowl and pour in just enough brandy or juice to cover. Microwave for 2 mins until steaming, then set aside.
- The non-messy way to chop chocolate is to smash it (still wrapped) onto your work surface, then unwrap it down to the foil and snap it (still in foil) into small bits using your fingers. Empty the chocolate into a microwaveable bowl. Add the butter and golden syrup, cover the bowl with cling film and microwave for 2 mins until melted. Set aside.
- Meanwhile, line a 20cm square tin with baking parchment, using a little butter to stick it in place. (You can also use foil but it's more fiddly to peel off later, or cling film if you don't mind wrinkles on the underside of your cake.)
- Take a third, large bowl. Use your fingers to break the biscuits into it. Stir in the nuts, soaked fruit and soaking liquid, then mix everything together. Pour the melted chocolate into the bowl with the biscuits, using a spatula or spoon to scrape out every last bit of chocolate. Mix together until everything is coated in chocolate.
- Check the ingredients list to make sure everything is accounted for (it's surprisingly easy to miss something in this recipe), then tip the chocolate mixture into the tin, pushing well into corners and flattening the top. Put in the fridge (no need to cover) for 4 hrs or overnight until set. To serve, remove from tin, peel away the parchment and cut into 16 squares (any crumbly bits that fall off make tasty samples for the cook). Will keep for up to 1 week in an airtight container in the fridge. Can be frozen for up to 1 month.
Nutrition Facts : Calories 331 calories, Fat 21 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 19 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
More about "super chocolatey tiffin food"
CHOCOLATE TIFFIN WITH MINI EGGS - EFFORTLESS FOODIE
From effortlessfoodie.com
Ratings 38Calories 420 per servingCategory Dessert
- Place the digestives in a large bowl and gently crush with the end of a rolling pin (you could use a food processor or place the digestives in a plastic bag to crush if you prefer). Mix through the mini eggs.
- Place the dark chocolate, milk chocolate, butter and syrup in a microwavable bowl and melt in the microwave (I do it in 30 second bursts and stir to prevent the mixture from seizing).
- Stir the melted chocolate mixture into the crushed digestives and mix thoroughly. Press the tiffin into the prepared tin and smooth down with the back of a heavy spoon.
BEST EVER MALTESER TIFFIN RECIPE - EFFORTLESS FOODIE
From effortlessfoodie.com
Ratings 9Category BarsCuisine BritishTotal Time 2 hrs 10 mins
EASY CHOCOLATE TIFFIN RECIPE - EFFORTLESS FOODIE
From effortlessfoodie.com
Ratings 8Category BarsCuisine BritishTotal Time 2 hrs 10 mins
GLUTEN-FREE CHOCOLATE TIFFIN - FROM THE LARDER
From fromthelarder.co.uk
NO-BAKE CHOCOLATE TIFFIN - FARMERSGIRL KITCHEN
From farmersgirlkitchen.co.uk
SUPER-FRUITY DARK CHOCOLATE TIFFIN | FAMILY-FRIENDS-FOOD
From family-friends-food.com
CHOCOLATE TIFFIN | EASY SCOTTISH DESSERT | LUCI'S MORSELS
From lucismorsels.com
CHOCOLATE TIFFIN RECIPE - LOVEFOOD.COM
From lovefood.com
DAIM BAR TIFFIN - FABULOUS FAMILY FOOD BY DONNA DUNDAS
From donnadundas.co.uk
EASY CHOCOLATE TIFFIN - FUSS FREE FLAVOURS
From fussfreeflavours.com
Cuisine BritishTotal Time 2 hrs 10 minsCategory Biscuit, CakesCalories 100 per serving
I TRIED STARBUCKS' NEW SUMMER FRAPPUCCINO AND LOVED IT - INSIDER
From insider.com
GIANT FOOD WEEKLY AD - MAY 05 TO MAY 11
From circular.giantfood.com
HOME | FOUR LEAF CLOVER HOLISTIC DOG BAKERY
From fourleafclover.net
CHOCOLATE TOFINO – CHOCOLATE + GELATO MADE FRESH DAILY!
From chocolatetofino.com
PRODUCTS - TOFUTTI-CHOLAC FOODS
From tofutti.ca
MENU - FAANGTHAI.COM
MALTESER TIFFIN | GREEDY GOURMET
From greedygourmet.com
THE MELTDOWN
From themeltdown.com
CHOCOLATE MUFFIN RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
TRIPLE CHOCOLATE MUFFINS - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love