mini egg tiffin


An easter twist on the classic tiffin, with shortbread, hazelnuts and mini eggs. 

200g dark chocolate
100g butter
75g fruit shortbread biscuits
100g blanched hazelnuts
150g mini eggs
1/2 a tsp of rock salt

Melt the butter and chocolate in a glass bowl over a pan of simmering water until smooth. Take off the heat and add the whole blanched hazelnuts and the rock salt. Crush the fruit shortbread biscuits by hand (bashing them with a rolling pin in a large bowl) making sure you keep them quite chunky. Mix them into the chocolate mix along with the half the mini eggs. Press into a loaf tin until all the mixture is squashed down, top with the remaining mini eggs and leave in the fridge to set for at least two hours. Best served cold - keep refrigerated for up to two weeks.