easy no bake chocolate tiffin recipe

Chocolate Tiffin recipe aka chocolate fridge cake

Make this easy no bake chocolate tiffin recipe (aka rocky road or chocolate fridge cake).

Now I’m off chocolate due to changing to a keto / low carb way of eating, it means chocolate lasts forever in our house. Before, I’d have chomped by way through it just to get rid. While I don’t need it and don’t eat it, I hate that there’s so much of it around. Both the OH and N were bought chocolate (and sweets in N’s case) for Christmas, and both of their January birthdays. And N still has his 2 Easter eggs left from last year. 

They like chocolate, but will only eat one or two pieces, rather than my side of the family who would eat it all in one go. So there’s still a lot around. Oh, and not forgetting the box of chocolate biscuits bought for us this Christmas, as well as last year’s unopened box.

I decided it was time to make a start on reducing the stash.  That meant it was time to make chocolate tiffin (otherwise known as chocolate fridge cake).

easy no bake chocolate tiffin recipe

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Known by different names, it’s basically the same cake whatever you call it. Chocolate fridge cake, tiffin or rocky road.

Just bung whatever different sweet items you want in a bowl, breaking up the larger pieces of biscuit.

Pour over and mix in melted chocolate.

Spoon or pour into a lined tin and refrigerate until set.

You can top with extra melted chocolate for a real treat. Sometimes that’s just a bit too much chocolate (if there’s such a thing. There is for the OH – he always moans about my chocolate fridge cake, yet his mum’s is eaten with no moans, despite using the same ingredients). 

What’s great about chocolate tiffin is that it’s easy and fast to make.  It’s great for using up leftover chocolate (if you have any left, get out that easter egg chocolate!). And you can add whatever you want.

It’s also adaptable. Change the volumes by adding more or less inclusions, and more or less chocolate.

And of course, there’s no baking required. Just melting the chocolate, which I do in the microwave. Or if I’ve got a lot of time, I’ll sit the bowl on top of the aga.

Leave it to set in the fridge.

Cut into large slabs to have as a real treat or smaller squares to have at breaktime with a cup of tea. You could even pile them up on a plate and stick a candle on top as an alternative birthday cake.

chocolate fridge cake pieces

Equipment I use to make chocolate tiffin

Square 20cm / 8 inch baking tin*. You can use slightly larger or smaller, you’ll just have thicker or shallower cake.

Foil or cling film to line the tin and help remove it from the tin. Cling film isn’t always the best because it can get creased into the set chocolate base, so you can use foil, baking paper or greaseproof paper.

Spatula* to mix and flatten it in the tin.

I used a mix of milk and dark, to avoid it being too rich. But choose what you prefer. Any chocolate is fine, as long as it’s either normal eating chocolate or cooking chocolate (not chocolate cake covering).

Chocolate tiffin ingredients

  • 300g chocolate
  • 250g broken biscuits (any type)
  • 100g golden syrup
  • 100g unsalted butter
  • 100g dried fruit, I had raisins or sultanas, but apricots work well too
  • 25g glace cherries
  • Handful of nuts, optional
  • Mini marshmallows, optional

How to make chocolate fridge cake

1. Line your tin – with cling film, foil or baking paper. Make sure it overhangs which will help you remove it from the tin.

2.Break up the biscuits. Leave some big chunks, make some smaller.

3. In a microwaveable bowl, melt the chocolate, golden syrup and butter together in the microwave.

chocolate ready to melt
chocolate butter cubes and golden syrup

Check it after 30 seconds, stir, then check after every 20 seconds until everything is melted, smooth and mixed in.  You can also melt it all in a bowl over a bain marie (saucepan with wter simmering under the bowl – don’t let the bowl touch the water) on the hob.

melted chocolate in a bow

4. Leave to cool for a bit, then add the dried fruit, biscuits and any other inclusions. I like it with a few nuts, and marshmallows are traditional for the US rocky road version.

adding raisins and sultana to chocolate
added biscuits to melted chocolate

5. Once mixed in, put into the prepared tin and smooth the top down as much as possible.

chocolate fridge cake ready to set

6. Chill in the fridge until set hard.

7. Remove from the tin using the overhanging lining. Then cut into squares and eat.  Store in the fridge in an airtight container for a week or so.

slices of rocky road
chocolate tiffin

Chocolate Tiffin

An easy no bake chocolate refrigeraator cake.

Course Dessert
Keyword chocolate
Prep Time 20 minutes
Chilling time 2 hours
Total Time 2 hours 20 minutes
Servings 16
Author Emma

Ingredients

  • 300 g chocolate
  • 250 g biscuits
  • 100 g golden syrup
  • 100 g unsalted butter
  • 100 g dried fruit, eg raisins
  • 25 g glace cherries
  • Handful nuts optional (I used hazelnuts)
  • mini marshmallows option

Instructions

  1. Line your tin – with cling film, foil or baking paper. Make sure it overhangs which will help you remove it from the tin.

  2. Break up the biscuits in a bag, bashing them with a rolling pin. Leave some big chunks, make some smaller

  3. In a microwaveable bowl, melt the chocolate, golden syrup and butter together in the microwave. Check it after 30 seconds, stir, then check after every 20 seconds until everything is melted, smooth and mixed in.

  4. Leave to cool for a bit, then add the dried fruit, biscuits and any other inclusions. I like it with a few nuts, and marshmallows are traditional for the US rocky road version.

  5. Once mixed in, put into the prepared tin and smooth the top down as much as possible.

  6. Chill in the fridge until set hard.

  7. Remove from the tin using the overhanging lining. Then cut into squares and eat.  Store in the fridge in an airtight container for a week or so.

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