There is no limit to the ways in which I'll justify the use of a biscuit. I love them so much that they're a very close runner up to my beloved brownies. Of course homemade biscuits are lovely, but did you know just how many ways there are to elevate regular shop bought ones? Its a lot.
We're not talking regular biscuit bases for cheesecakes, we're talking cakes, tiffins and my personal favourite, truffles.
Yes, you can absolutely use the humble Digestive in truffles and yes, it tastes even better than you can imagine.
McVities sent me a stash of biscuits, some of which I may have eaten as a warm up, and some chocolate in order to make these truffles which have rapidly shot up my list of go-to recipes.
M C V I T I E S C H O C O L A T E D I G E S T I V E T R U F F L E S
(Makes 20 regular sized truffles, scale up or down as required)
150ml double cream
250g dark chocolate, chopped
125g unsalted butter
15 McVitie's Digestives (around half a large pack)
150g chocolate spread
150g white chocolate
50g milk chocolate
- To start, make a chocolate ganache base for the centre by gently heating the cream over a low heat in a small pan. You don't need to boil or simmer the cream, just heat it until you can only hold a fingertip in the cream for a few seconds.
- Remove from the heat and add in the dark chocolate and butter, continually stirring until fully melted. Add the chocolate spread and mix again until well combined.
- Allow the mixture to cool down a little whilst blitzing the biscuits in a food processor or smashing in a sandwich bag with a rolling pin. You'll need something that resembles breadcrumbs or finer.
- Add the crushed biscuits into the chocolate and stir well until everything is well coated. Chill this in the fridge for an hour to firm up.
- Line a tray or large plate with baking paper and use a teaspoons worth of mixture to roll into truffle shapes by hand. If the mix starts to become too soft to work with then pop it back in the fridge for 10 minutes to chill again.
- Place the truffles in the fridge once rolled to firm up again.
- Meanwhile, over a pan of barely simmering water, melt the white chocolate (or use 150g of milk chocolate if you'd prefer).
- To cover the truffles, remove from the fridge and use a skewer to dip them into the melted chocolate. Place onto the prepared tray and allow them to set a little, around 5-10 minutes.
- Melt the milk chocolate over a pan of barely simmering water also and pour into a piping bag or sandwich bag with the corner chopped to drizzle over the tops of the truffles.
I think these truffles are perfect served just from the fridge, but wherever you store them just ensure to keep them cool and they'll last up to a week.
These truffles aren't the speediest of things to make but you don't need to be Willy Wonka either. I made them over two days where I made the centres and left them overnight to firm up then covered them the next day.
Thanks to my biscuity pals McVities for sending me a stash of chocolate!