Chocolate and pistachio tiffin
- November 2021
- Makes 25 squares
- Hands-on time 15 min, plus chilling
Our rich chocolate and pistachio tiffin is filled with nuts, dried fruit and biscuits and topped with a thick layer of milk chocolate.
It’s two of our favourite festive treats in one: tiffin truffles make a perfect Christmas food gift.
- 12.4g (6.5g saturated)
- 18.8g (15g sugars)
- 125g unsalted butter, diced
- 4 tbsp golden syrup
- 2 tbsp cocoa powder
- 100g milk chocolate, finely chopped
- 200g biscuits (rich tea, digestive, gingernut), roughly chopped into 2-3cm pieces
- 100g dried fruit (raisins, cherries, cranberries etc)
- 50g pistachios, roughly chopped (or lightly roasted hazelnuts, almonds or macadamia nuts)
For the topping
- 200g milk chocolate, finely chopped
- 100g white chocolate, finely chopped
- 25g pistachios, roughly chopped
- Edible glitter and sprinkles (optional)
You’ll also need…
- 20cm loose-bottomed brownie tin, lined
- Put the butter, syrup and cocoa powder in a pan over a medium heat, stirring until the butter has melted. Remove from the heat and stir in the milk chocolate until melted. Add the biscuits, dried fruit and nuts, then stir until everything is well combined and evenly coated in the chocolate mixture.
- Pour the biscuit mixture into the prepared tin, then press into an even layer using the back of a spoon. Chill for at least 1 hour or until firm.
- For the topping, melt the milk chocolate, either in a bowl set over a pot of barely simmering water (don’t let the bowl touch the water) or in the microwave in short bursts of 10 seconds at a time. Pour the melted chocolate over the biscuit mixture, tipping the tin so the chocolate forms an even layer. Return to the fridge for 20 minutes to set.
- Remove the tiffin from the tin. Melt the white chocolate (in a bowl as described above – don’t stir), then drizzle over the top of the tiffin. Decorate with the 25g chopped pistachios and, if you like, edible glitter and/or edible sprinkles. Cut into small squares to serve.
Easy swaps: Swap the biscuits for wafers or shortbread, add orange zest or finely chopped stem ginger, or use mincemeat instead of dried fruit.
The tiffin will keep for up to a week in an airtight container in a cool place.
For a professional finish, use a hot knife to slice into neat squares.
Rate & review
Or, how about...?
Subscribe to our magazine
Food lovers, treat yourself this Christmas... Enjoy 12 months of magazines for £29.99 – just £2.50 an issue.Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter