An Easy Tiffin Recipe For Chocolate Lovers
Nothing is easier to make than a chocolate tiffin fridge cake! It’s a delicious no-bake dessert made from crushed rich tea biscuits, and it’s topped with an eye-catching chocolate marbled design.
Keep the oven OFF! This no-bake chocolate tiffin is a delicious dessert that simply sets in the fridge. It’s the perfect easy fridge cake that’s full of chocolate and looks absolutely amazing!
I love making fridge cakes, especially this delicious chocolate tiffin recipe. Why? Because it’s so damn good! It’s the ideal recipe for kids, budding bakers and busy adults. Plus, whilst this tiffin recipe may not be the best thing for your teeth, one thing for sure, it’s totally worth it!
The marbled chocolate topping creates squares of tiffin with its own flavour (depending on the dominant chocolate in that section). I always go for the slice with the most white chocolate.
Why You’ll Like This Chocolate Fridge Cake
- Perfect for all occasions
- You can make this traybake ahead of time
- It’s easy and fun to decorate
- It’s a chocolate fridge cake with no baking involved!
- You only need a handful of ingredients
Watch How To Make It
What Is The Difference Between Tiffin And Rocky Road?
Tiffin and rocky road are very similar desserts. The main difference is that rocky road is made with melted chocolate and has lots of things added inside like marshmallows and crushed biscuits.
Whereas tiffin is made predominately from a biscuit crumb and melted butter base with added raisins and a chocolate topping. Both tiffin and rocky road are no-bake traybakes that are left to harden in the fridge.
Chocolate Tiffin Recipe Ingredients
- Butter: I use unsalted butter to make chocolate tiffin. If you like a slight salty taste in your desserts, use salted butter; margarine is also fine to use.
- Sugar: I used caster sugar.
- Honey: Honey and golden syrup can be used interchangeably. If I have honey in the cupboard then I’ll use honey, likewise for golden syrup.
- Cocoa Powder: My favourite cocoa powder has got to be this cocoa powder. It’s fine, so rich and compliments the tiffin so well. Tiffin is full of chocolate and honey and is quite sweet, so I find using a dark and rich cocoa powder compliments the sweetness well. Avoid using drinking chocolate as it is already sweet and does not have a rich cocoa taste.
- Rich Tea Biscuits: I love using rich tea biscuits, digestives will give you a completely different texture! I crumble the biscuits into small crumbs usually leaving a couple bigger pieces, this adds a slight crispiness to the tiffin.
- Raisins: I don’t just use standard raisins but chocolate raisins, they’re tastier and more tolerable for those of you who are not the biggest fan of raisins. You can use normal raisins or swap with other currants like cranberries to make a Christmas tiffin.
- Chocolate Topping: I decided to go with a white, milk and dark chocolate marble design. It’s really eye-catching and is the perfect way to jazz-up a normal tiffin into one that is a showstopper. Though it looks like a complicated design, it’s fairly simple to make and to recreate yourself. You can see how I’ve created this marbled look in the video below.
What Can You Put In A Tiffin?
Traditionally, Scottish chocolate tiffin recipes were made with raisins (like in this recipe). But you can change the ingredients to add in your favourite flavours or even more chewy textures. Below are a few ideas:
- Dried Cranberries
- Dried Apricots
- Dried Apples
- Dried Mango
- Make a delicious Malteser tiffin
- Make a Biscoff Tiffin
Chocolate tiffin is also called fridge cake and tiffin cake. Old fashioned tiffin recipes traditionally use digestive biscuits, but this recipe uses rich tea biscuits as I think they taste way better. But you can use whichever biscuits you please!
How To Make Easy Chocolate Tiffin
Ready to make your own tiffin cake? Find step-by-step instructions on how to make a chocolate tiffin below. Full recipe instructions are on the recipe card:
Melt butter, caster sugar, honey and cocoa powder over a medium heat or in a microwave until melted. Mix the mixture until combined.
Pour the crushed biscuits and chocolate raisins into the melted butter, honey, cocoa powder and sugar mixture until evenly distributed.
Pour the tiffin mixture into a lined tin and press down with the back of a spoon until compressed.
My top tip is to use a clean spoon to press the tiffin mixture down, otherwise the mixture will stick to the spoon.
Melt the white chocolate, milk chocolate and dark chocolate in different bowls. Spoon each chocolate on top of the tiffin mixture in different areas.
With a skewer or toothpick, swirl the chocolate to create a marbled look. Ensure the chocolate evenly coats all areas of the tiffin base. Watch the video to see how I did this.
Place the tiffin in the fridge and leave to cool for 2 hours or until the tiffin has hardened. Once chilled, cut into slices (I often cut mine into 16 slices or 9 big slices).
My Top Tips
I used an 8″ baking tin for this tiffin. Line the tin with parchment paper for easy removal and to avoid scratching the tin. For thicker and chunkier slices, you can use a 7″ baking tin.
Place your biscuits into a freezer bag and bash the biscuits into crumbs, remember to take the air out and tie the bag shut before bashing it. You could break the biscuits by hand into a large mixing bowl like I did.
Don’t bash the biscuits into very fine crumbs, you’ll want bigger pieces for texture.
How Do You Cut A Chocolate Tiffin?
If you want to cut a chocolate tiffin without breaking it. Place a sharp knife into hot water for a few minutes, wipe dry and cut the tiffin into small slices or bars.
You can also score the tiffin before you place it in the fridge, this means to pre-mark the tiffin into servings so that it will be easier to cut when chilled.
I melted my chocolate in the microwave in miniature glass bowls for each type of chocolate. When melting chocolate in the microwave, check every 10 seconds and stir to avoid the chocolate burning.
How To Make Gluten-Free Tiffin
Want to make this delicious chocolate tiffin but gluten-free? Simply use gluten-free biscuits! You can buy biscuits that are gluten-free and are very similar to Rich Tea biscuits here.
How Long Does Chocolate Tiffin Keep?
Keep the tiffin in an airtight container and place it in the fridge for up to 5 days. Place a sheet of parchment paper between each layer to avoid the tiffin slices or bars sticking together.
How To Freeze
If you want to freeze the chocolate tiffin for later, simply cut the tiffin into squares or leave it whole and place in a freezer-safe container or a freezer bag. Wait for it to defrost before eating.
What Equipment You Need
- Baking Tin: This chocolate tiffin recipe uses an 8″ baking tin to create 16 slices.
- Small Microwavable Glass bowls: You’ll need 3 different microwave safe bowls to melt the 3 different types of chocolate.
- Mixing Bowls: You’ll need a large enough mixing bowl to mix the melted butter mixture, raisins, and biscuit crumbs together.
- Parchment Paper: Used to line the baking tin.
Chocolate Tiffin Recipe Variations & Alternatives
Make It Nutty: Add even more flavour to this chocolate fridge cake by adding chopped nuts into the mixture. Chopped peanuts, walnuts or almonds would go incredibly well with this dessert.
Make A Simple Topping: Though the marbled chocolate topping looks incredible, you can make a simple topping by using just one type of chocolate.
Spice It Up: Warm spices like cinnamon or nutmeg will add depth of flavour and make this tiffin even more flavourful.
More No–Bake Recipes
Want to make even more no-bake recipes like this tiffin? Check out these recipes below:
Chocolate Tiffin Recipe
- 180 g Unsalted Butter
- 4 tbsp Honey (Or Golden Syrup)
- 3 tbsp Caster Sugar
- 3 tbsp Cocoa Powder
- 300 g Rich Tea Biscuits
- 50 g Chocolate Raisins (Or Standard Raisins)
- 100 g Dark Chocolate
- 100 g White Chocolate
- 100 g Milk Chocolate
- Line your baking tin with parchment paper and set aside for later.
- Crush the rich tea biscuits into small crumbs leaving a few bigger pieces for texture.300 g Rich Tea Biscuits
- Melt butter, caster sugar, honey and cocoa powder over a medium heat or in a microwave until melted. Mix the mixture until combined.180 g Unsalted Butter, 4 tbsp Honey, 3 tbsp Caster Sugar, 3 tbsp Cocoa Powder
- Pour the crushed biscuits and chocolate raisins into the melted butter, honey, cocoa powder and sugar mixture until evenly distributed.50 g Chocolate Raisins, 300 g Rich Tea Biscuits
- Pour the tiffin mixture into a lined tin and press down with the back of a spoon until compressed.
- Melt the white chocolate, milk chocolate and dark chocolate in different bowls. Spoon each chocolate on top of the tiffin mixture in different areas.100 g Dark Chocolate, 100 g White Chocolate, 100 g Milk Chocolate
- With a skewer or toothpick, swirl the chocolate to create a marbled look. Ensure the chocolate evenly coats all areas of the tiffin base. Watch the video to see how I did this.
- Place the tiffin in the fridge and leave to cool for 2 hours or until the tiffin has hardened. Once chilled, cut into slices (I often cut mine into 16 slices or 9 big slices).
Music in video from Uppbeat, License code: 08VBCZFHCZBZDBBY