Chocolate tiffin truffles. :)

It was Christmas 2011 when I first made these divine little chocolate treats, having come up with the idea myself of combining two of my big sister's favourite ever sweet things - those being, chocolate and chocolate tiffin, of course. ;). they make such a gorgeous little gift, for Christmas (ahem...I'm sorry, I know I am like way too late now :( ) or for a birthday or anniversary etc...or if you just want to make something extra special for a loved one or dear friend. And of course the wonderful thing about these is they look so pretty and dainty - the ganache has a lovely shine to it, and if you take care when cutting the truffles into neat little squares, the result really does look quite professional indeed. And they are small enough to just pop into your mouth whenever you feel like a little chocolate hit or nibble.

Ingredients :)

• 125 g digestive biscuits, crushed
• 75 g rich tea biscuits, crushed
• 3 tbsp golden syrup
• 2 tbsp cocoa powder 
• 100 g butter/margarine, diced
• 25 g sultanas
• 25 g hazelnuts (optional)
• 25 g maltesers (optional)
• 200 ml single cream
• 200 g plain chocolate, roughly chopped

Method :)

1. Grease a 20 cm deep square cake tin and line with baking parchment.
2. Put the butter/margarine in a saucepan with the syrup. (Use a heated spoon to make measuring the syrup a bit easier. :) )
3. When the butter has melted, stir in the cocoa powder and then the biscuit crumbs and the sultanas (and the nuts if using. )
4. If you are adding in maltesers <3 then wait a little while before stirring them in or the milk chocolate will all melt on you. (but would that necssarily be a bad thing? ;) )
5. Mix together well and then turn intpo the prepared tin, smoothing the surface.
6. Put in the fridge until it is set and hardened. 
7. For the ganache,Put the cream in a saucepan with the plain chocolate. Place the pan on a very low heat, stirring occasionally, until the chocolate is completely melted and the ganache is smooth and glossy. 
8. Pour the ganache over the tiffin base, gently tilting the tin if necessary so that it is completely covered with a smooth, shiny layer of ganache. 
9. refrigerate again once more until the ganache is firm and set.
10. Use a very sharp knife to cut out little squares. You can cut them as big or as small as you like, though I usually like to cut mine quite small - about the size of the little chocolates you get in a box.