Tuesday, 5 January 2016

Tiffin Truffles

As much as we all indulge over the festive period there always seems to be a few things left over that need using up, both sweet and savoury. Here I've made use of some leftover chocolate biscuits and transformed them into little tiffin truffles, which are DELICIOUS and oh so very moreish! I've finished them with a generous drizzle of dark chocolate, but white works just as well if you prefer and if you had any nuts, marshmallows, etc left over too feel free to give them a rough chop and throw them in!

Prep time: 15 Mins
Baking time Chilling time: 120 Mins
250g Chocolate Biscuits
2tbsp Cocoa Powder
85g Unsalted Butter
65g Golden Syrup
100g Dark Chocolate (Melted)

Let us begin. In a large, sturdy mixing bowl pulverise the chocolate biscuits as finely as you can, then mix through the cocoa powder. Place a medium sized saucepan on a low heat, add the butter and golden syrup and let them slowly melt together. Once melted tip in the biscuits and mix for 30 seconds still on the lowest heat. Turn the heat off, mix again briefly, then it's time to decant to moulds. I use a 20 cup cake pop mould but if you have proper truffle moulds or little petit four moulds you can use those instead. Spoon the mixture into your moulds, then place in the fridge for 90 minutes to set. As I mentioned I end up with around 20 from the mixture but it doesn't matter if you have a few more or less. It all depends on your moulds!

Once set ease out of the moulds and drizzle with melted chocolate. Return to the fridge to set and they are ready. Clever you!

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