My Mum makes Chocolate Tiffin every Christmas, and every year I promise that I will steal her recipe and make it for myself. I always forget.

However when I was thinking about recipes that I could make in the evenings after work, chocolate tiffin came to mind as it’s simple and it doesn’t involve the oven and timings and stress.

Easter Mini Egg Chocolate Tiffin

Of course I couldn’t just make a plain old tiffin recipe, I wanted to Easter-ify it. Basically I removed the only (debatably) healthy part of chocolate tiffin – the sultanas – and replaced them with chocolate mini-eggs. Then in the thick chocolate coating I added more mini-eggs, as a cute easter touch.

However when I went to the supermarket they were doing a deal on micro-eggs, 2 for £1.50. Cheaper and even cuter 🙂

Ingredients for Easter Mini Egg Chocolate Tiffin

The basics of making a chocolate tiffin are:

Grind up digestive biscuits, I used a food processor.

Ground Digestive Biscuits

Melt butter, sugar, golden syrup and cocoa powder in a pan. Adding optional mini-eggs.

Liquid Ingredients for Tiffin Base

Add the digestive biscuits into the melted butter and mix throughly.

Press the mixture into a container (it’s easier to remove if you line with cling film first).
Easter Mini Egg Chocolate Tiffin Base

Allow to cool in the fridge, while you melt chocolate.
Melted Chocolate

Pour the melted chocolate on to the base and top with more mini (or micro) chocolate eggs
Easter Mini Egg Chocolate Tiffin

Leave to cool in the fridge until chocolate has hardened.
Easter Mini Egg Chocolate Tiffin

I suggest slicing into small pieces. If you can’t tell from the ingredients this is pretty sweet (and amazing) stuff, a little goes a long way 🙂

I followed a basic chocolate tiffin recipe adding 100 grams of chocolate micro-eggs.

Want to see more of my Easter recipes or hear more about my latest posts? I am @coffeemuffins on twitter.