This recipe is perfect when you have some sourdough starter leftover and if you don't want to throw away your old starter when you feed it. The sourdough starter doesn't have to be very active, but if it is it helps to make these blueberry muffins extra light and fluffy. I use wholemeal (or whole wheat) flour with this recipe to make the muffins a little bit healthier, but you can easily use just white flour or even bread flours with low gluten, such as spelt flour.
First of all - and just to put everyone mind at rest - there is no such thing as true sourdough bread that's 'quick' or can be made without a sourdough starter. Yes, you can make sourdough bread without a starter, for example, San Francisco Sourdough Bread. This bread is made from 'scratch' without 'starter', but it takes about seven days to make as you gradually increase the amount of fermenting dough. The flavour is amazing, and it's certainly worth making an effort to make this bread. So, whilst made without a sourdough starter, it's certainly not quick!
This recipe is very simple to make, and it's a real energy booster. Unlike normal chocolate brownie, this recipe has chocolate added in rather than mixed in. Because of the oats, this recipe is also slightly on a healthy side, if you can possibly count brownie recipe healthy at all!
My friend brought this recipe back from a recent trip to America, so the recipe is measured in cups. To be honest, I've started to bake more and more using cups as a measure, and it's surprisingly easy! I can even remember a few recipes without getting the cookery book out.
A while ago, my friend asked me to develop a recipe that would be suitable for her vegan friends and would include her favourite biscuits – Oreos. We’ve made a batch of these vegan oreo biscuits truffles and took them to the birthday party her friend was having that week. The oreo truffles were a great hit with everyone, and we’ve continued to make them ever since!
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.