Tiffin for many Indians is a light meal between lunch and dinner. Chocolate tiffin is an English dessert made with crushed biscuits or cookies, nuts and melted chocolate. I’d call this the ultimate lazy dessert. There is no baking involved, just mixing a few easy to source ingredients and few hours of refrigeration. This light confection pairs well with tea or coffee. This is very similar to the no-bake Marie biscuit cake or fridge cake that most Indians may be familiar with. I have added toasted pecans and candied fruit in this recipe, but really sky is the limit when it comes to the add-ins in this recipe. This stores well for several days in the refrigerator, if you can manage to keep your hands off them. Merry Christmas folks!
200 grams digestive biscuits
1/4 cup toasted pecans, roughly chopped
1/3 cup candied fruit or tutti-frutti
450 grams/1 lb chocolate ( i used dark chocolate from Trader Joe’s)
1. Line a 8X8 square baking pan with plastic wrap or cling film and set aside.
2. In a large bowl, roughly crush the digestive biscuits with hand, ending up with a combination of crumbs and chunky pieces.
3. Add nuts and cherries to the crushed biscuits and mix well.
4. Spread half of the biscuit mixture into the baking pan, pressing down firmly.
5. Break half the quantity of chocolate into pieces and place them in a metal bowl. Heat water in a saucepan and place the metal bowl with chocolate on top of the saucepan. Allow chocolate to melt in low, indirect heat stirring continuously till the chocolate completely melts.
6. Pour the melted chocolate on top of the biscuit layer in the baking pan, making sure the biscuit mixture is completely covered.
7. Add the remaining biscuit mixture and spread evenly.
8. Repeat step 5 to melt remaining chocolate and pour on top of the biscuit layer. Use the back of a spoon to spread it out into an even layer.
9. Refrigerate for at least 2 hours.
10. Remove from fridge 10 minutes before serving and cut into squares.