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  1. How to make chocolate truffles with digestive biscuits

    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:

    Truffles made from digestive biscuits - ingredients

    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

    Topping

    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.

    Until the next time, happy chocolate making!

    Magdalena

     

    MORE TRADITIONAL RECIPES & CHOCOLATE TREATS

    Chocolate Truffle Making Tips >>

    Chocolate & Rum Truffle Recipe >>

    Chocolate Rum & Cake Crumbs Truffles Recipe >>

    Christmas Chocolate Truffles >>

  2. dreamstime_xl_13280261

    Here are my my favourite marmalade making tips to make sure your next batch of marmalade comes out absolutely perfect.

    1. Start with the right fruit

    Marmalade is made using citrus fruits, traditionally these are Seville Oranges. The only problem is that Seville Oranges are in season only in January/February and are not always sold in all supermarkets. If you do find them in your local supermarket, buy few extra kilos and freeze them as you can always use them later on in the year.

  3. What is raw chocolate

    What is raw chocolate?

    Is it the latest ‘superfood’, what does it really contain and why are its supporters ‘roaring’ about it?

    As we’ve already seen from previous blogs, making chocolate is complicated enough process as it is. The cacao beans have to picked usually by hand before they are fermented and then roasted, ground down, pressed. After that they’re mixed with sugar and fats and eventually turned into the bars and sweets that we know and love.

  4. Rum Chocolate Truffles Recipe

    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!

    If you run into any problems with your chocolate truffle making, I’ve shared my best chocolate truffle making tips here.

    The simple rum truffle recipe

    The filling

    50g unsalted butter

    50g double cream

    250g dark or milk chocolate (chopped)

    4 tablespoons of rum (or to taste)

    Tiny pinch of salt (if needed)

    Chocolate Covering

    About 400g of tempered chocolate (milk or dark)

    10 tablespoons of cocoa powder

     

    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.

    If you are looking for more chocolate truffle recipes you can find basic recipe here. 

    As always I love to know how you get on, so let me know in the comments below.

    Magdalena