If you are trying to lose a few pounds or just try to be sensible by eating healthy food, you might be wondering whether it’s a good idea to eat chocolate. The good news is that there is a good chocolate that can be found amongst the myriad of chocolate flavoured snacks and sugary fuelled chocolate bars.
These chocolate treats were popular in British schools home economics or cooking classes towards the mid to end 20 century. There were cheaper versions of the grown-up chocolate truffles and were easy for children to make during the school class. I’m assuming that this recipe was developed after the second world war when real chocolate was still rationed, expensive and very difficult to come by. While a lot of war time food rationing shopped after the end of the war a lot of food items continued to be rationed well until the 1950s. Chocolate was rationed until 5th of February 1953 and sugar until September 1953. That is why this recipe originally uses only drinking chocolate as the only source of chocolate, and the sugar element comes from condensed milk. Fresh cream, which is what chocolatiers use mostly to create chocolate truffles these days, was far too expensive and not everyone had a fridge to keep it in. Since digestive biscuits were invented around 1839 by two Scottish doctors, it’s likely that this school truffle recipe is originally Scottish too.
Digestive biscuits were invented to help to aid digestion, and they are probably a a little bit healthier than other types of biscuit. They would also be cheap to buy and easy to crumble into the recipe mix.
I’m also guessing that the original recipe wouldn’t include butter, as it would add to the cost of the recipe. You can easily leave it out, if you like, just adjust the amount of the biscuits (you will need more than stated in the recipe or omit the desiccated coconut to even out the wet/dry ingredients).
The desiccated coconut is also a later addition, making the recipe extra yummy, but of course adding to the cost.
If you want to make this recipe on a budget, you only need three ingredients — tin of condensed milk, pack of digestive biscuits and cocoa powder.
I would suggest using cocoa powder instead of the drinking chocolate powder (the original recipe has this, because of the cost). The cocoa powder will, of course, give you stronger chocolate flavour, and these days it’s probably not more expensive than a good drinking cocoa powder.
Before you start making this chocolate truffle recipe, I have to warn you, that these school truffles are very sweet and totally addictive. Once you make them, you’ll know!
So, how do you make truffles with digestive biscuits? Here is how:
Large pack of plain digestive biscuits (about 400g)
1 tin of condensed milk
125 g of unsalted butter
2-4 tablespoon of cocoa powder or drinking chocolate
125g desiccated sweetened coconut
Chocolate sprinkles, desiccated coconut or cocoa powder
Melt the butter first and leave to cool down a bit. Break and crush the digestive biscuits. The best way to do this is to place all the biscuits in a large ziplock bag and use a rolling pin to crush them. Mix all the dry ingredients in a large bowl, add the condensed milk and butter. Mix gently until you have a good consistency. Scoop out a heaped teaspoon of the mixture and roll in cocoa powder or a topping of your choice. Leave to set in a fridge for a couple of hours and enjoy!
These school truffles are best enjoyed within a week of making, and you can store them in a fridge in an airtight container.
Now, that you’ve made these chocolate truffles with digestive biscuits, what do you think? Do let me know in the comments below and if you would like to make some more chocolate truffle recipes you can find them here, together with chocolate truffle making tips.
This chocolate truffle recipe is so easy, that you’ll wonder why you’ve never tried it before. Anyone can make these and they are great to make as a little gift or take to your next dinner party invitation.
There are various versions of this recipe and seriously you can’t go wrong no matter which type of chocolate you use. If you use milk chocolate the final truffle will be obviously sweeter than if you use plain chocolate. You can even use 50% dark and 50% milk to go somewhere in between. This way the chocolate truffles won’t be as sweet as with only milk chocolate. If you are not too sure about the alcohol in this recipe, you can replace the rum with rum flavour (or even different type of alcohol) or leave it out altogether!
First of all bring the cream to boil and melt the butter. Then pour on to the chopped chocolate and let to melt. Heat the bowl in the microwave or on the hob if the mixture is not melting quickly enough. Leave to cool down until it’s cold to touch, but before it starts to set.
Add the rum and a tiny pinch of salt. Whisk the mixture by hand using a wooden spoon or with an electric whisk until it’s nicely smooth, fluffy and light in colour.
Let to set a little in the fridge for about 30 minutes (or longer if you want to)
Wearing catering gloves scoop about a heaped teaspoon at a time and roll it into small balls. Leave to set in the fridge for a further 30 minutes or more.
Melt and temper your chocolate and dip or roll your truffles in the melted chocolate. You can either leave your chocolate truffles covered with just the chocolate (and perhaps add cocoa nibs or sugar sprinkles as a decoration or you can also roll them in cocoa powder.
Leave to set in the fridge for further 15-20 minutes. If you are using cocoa powder to finish your chocolate truffles, take excess cocoa powder off by rolling the truffles in a sieve. Server straight away or keep in an airtight container for up to 4 weeks in a cool and dry place.
Hot chocolate is just the perfect warm and satisfying drink to enjoy over those long winter months.
It can also be enjoyed practically any time – whether for breakfast, as a mid-morning or lunchtime drink – or later in the day, for tea or just before you go to bed.
And the basic recipe can be spiced up by adding a hint of nutmeg, ground pepper or cinnamon.
One great way to make Hot Chocolate that little big extra special is by making it with Nutella or any other hazelnut spread.
Ah Nutella! If you’ve never come across this gift of chocolate goodness, then indulge me (literally) with a few words by way of explanation. For many chocoholics, Nutella is the best thing since sliced bread. Actually, Nutella is great on sliced bread but that’s another recipe!
This recipe is very popular at Christmas, but I tend to make it any time I want something slightly different than just traditional chocolate truffles. The addition of cake crumbs in this rum truffle recipe is just genius, and it makes these ever so slightly addictive. You can easily swap a normal sponge cake for a gluten-free one to create truffles suitable for people with gluten sensitivity. You can also use a chocolate cake instead of Madeira cake for extra chocolate taste.
If you want to, you can also leave out the rum if you are making these with children or use rum essence (you’ll need about one teaspoon, depending on the strength of your essence). The rum can be swapped for any other alcohol, but flavour wise rum seems to work well with chocolate.
Once made, these rum truffles with cake crumbs last up to 7 days, but I have to say they usually disappear a lot quicker than that.
270g Madeira cake (or any simple vanilla sponge cake)
50 mil double cream
100g dark plain chocolate (or milk, if you prefer sweeter version)
3 tablespoons of rum (or to taste!)
½ teaspoon of a good quality vanilla extract
Tiny pinch of salt (mixed in the vanilla extract to dissolve)
Milk or dark chocolate soft vermicelli or cocoa powder to roll your chocolate truffles in
Here is what you do:
Place the cake sponge in a bowl and crumble the cake either by rubbing with your hands (it’s best to use catering food gloves for this) or using a food processor.
Heat the double cream and bring it to boil. Add the chopped up chocolate and leave to melt. If the mixture is too cold to melt, just heat it gently until all chocolate is melted. This can be done easily in a microwave. Add the vanilla extract and the pinch of salt to the cream mixture and blend in. When nearly cold, add the rum or rum essence and then add into the cake crumbs and mix well till evenly combined.
Using your catering gloves again, take about a large teaspoon of the mixture together and form a ball. While the cake mixture is still sticky, roll in the chocolate vermicelli, making sure that the whole truffle is nicely covered. Repeat with the remaining mixture. Refrigerate for 30 minutes until firm and serve straightaway.
These chocolate rum truffles with cake crumbs are also a perfect gift to take to your friends or a dinner party. Just pack them in pretty boxes or bags with a ribbon and a little gift tag and your friends will love you forever!
So, we’re halfway through January 2019 and it’s time for the first blog of the year. Perhaps I should start with just finishing off last year and the last party we did on December 21. It was eventful since we very nearly didn’t make it at all – not only that but we were on the point of emailing our apologies – from the airport of another country.
We were booked to hold a rolling series of children’s chocolate lollipop classes by Lloyds Bank at their Chatham HQ. It was part of bring your children to work event and other entertainment was also laid on to create a festive party atmosphere.
The previous day we were also booked – to arrive on a scheduled flight back to Gatwick from Prague where we’d been visiting Magdalena’s relatives for a few days. But the only the only thing flying around Gatwick that day were drones! Was it the same drone spotted by lots of people or different drones seen by the same people? Looking back on it now it all seems a bit of a mystery. In fact, it would be simpler to just put the sightings down to a passing UFO.