- November 2017
- Makes about 50
- Hands-on time 45 min, plus 2 hours setting
Give the gift of chocolate with these incredibly moreish tiffin truffles, made with shortbread biscuits and raisins. Luckily they make 50, so you can keep some to enjoy.
- 7.6g (4.6g saturated)
- 9.9g (8.9g sugars)
- 700g good quality milk chocolate
- 240ml double cream
- 100g shortbread, roughly chopped into 0.5cm chunks
- 60g raisins
- Cocoa powder to dust
- Icing sugar to dust
You’ll also need…
- Baking tray lined with non-stick baking paper; lipped baking tray
- Roughly chop 400g of the chocolate and put 100g of the un-chopped chocolate
- in a bowl in the fridge. Put the cream in a medium heatproof bowl set over a pan of barely simmering water (don’t let the bowl touch the water) to warm. When warm, add the 400g chopped chocolate and allow it to melt, then stir together until just combined.
- Take the bowl off the heat and stir in the shortbread and raisins. Pour the mixture into a lipped baking tray and chill in the fridge for an hour or until completely set. (Put it in the freezer if you want to save time.)
- When firm, use a teaspoon to scoop out the tiffin mixture, then shape into logs about 2cm long. If the mixture sticks to your hands, dust them with cocoa powder. Put the logs on the prepared baking tray. The truffles may melt a little and get messy with the heat of your hands but don’t worry, you can reshape them once chilled. Chill the truffles in the freezer for 15 minutes or the fridge for 30 minutes until firm.
- Roughly chop the remaining 200g chocolate and melt in a medium heatproof bowl set over a pan of barely simmering water (don’t let the bowl touch the water). Allow the chocolate to cool, off the heat, for 10-15 minutes until lukewarm but not set. Dip each of the truffles into the melted chocolate using a fork, then put them back on the tray.
- Finally, take the reserved 100g chocolate out of the fridge and grate onto a baking tray using a medium or coarse grater, then roll the chocolate-coated truffles in it to coat. Chill again for 20 minutes until hard, then dust the tiffin truffles with cocoa and icing sugar before wrapping.
Add some mini marshmallows to the bowl (step 2) if you’re making truffles for kids, or add 2 tbsp Frangelico for adults.
Pack the truffles in cellophane bags (10 per bag). Secure the bag with an elastic band, then cover with ribbon and add a label, marked with a note to keep the truffles in the fridge and when to eat them by.
Make up to 4 days in advance and keep covered in the fridge. Eat within a week.
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