Sour cherry, pistachio quattro chocolate orange tiffin

10 INGREDIENTS • 4 STEPS • 4HR

Sour cherry, pistachio quattro chocolate orange tiffin

Recipe

5.0

2 ratings
This indulgent no-bake tiffin recipe is a chocolate lover’s dream, studded with sweet-and-sharp dark chocolate-covered sour cherries and chocolate-covered pistachios. Cut into small squares to give as a gift, or stack on a plate and pop in some candles for an easy homemade birthday cake alternative.
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This indulgent no-bake tiffin recipe is a chocolate lover’s dream, studded with sweet-and-sharp dark chocolate-covered sour cherries and chocolate-covered pistachios. Cut into small squares to give as a gift, or stack on a plate and pop in some candles for an easy homemade birthday cake alternative.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

4HR

Total time

Ingredients

Servings
16
200 g
M&S Collection blood orange dark chocolate, broken into small pieces
100 g
M&S Collection dark milk chocolate, broken into small pieces
100 g
golden syrup
100 g
M&S Remarksable Value salted butter
1 tbsp
cocoa powder
175 g
digestive biscuits, crushed
50 g
M&S chocolate covered sour cherries
50 g
M&S chocolate covered pistachios
For the topping
150 g
M&S Collection dark milk chocolate
50 g
M&S Swiss blond chocolates

Nutrition per serving

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Calories
291kcal
Fat
19.7 g
Saturates
12.1 g
Sugars
20.2 g
Salt
145.3 mg
Love This Recipe?
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Sour cherry, pistachio quattro chocolate orange tiffin
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Line a 20cm square tin with baking parchment. Melt together the orange dark chocolate (200 g), dark milk chocolate (100 g), golden syrup (100 g), butter (100 g) and cocoa powder (1 tbsp) in a large bowl set over a pan of simmering water.
step 2
Fold in the crushed biscuits (175 g), cherries (50 g) and pistachios (50 g). Press the mixture into the prepared tin with a spatula.
step 3
Melt the dark milk chocolate (150 g) and blond chocolate (50 g) for the topping in separate bowls. Pour the dark milk chocolate over the tiffin, smoothing to the edges with a palette knife. Drizzle over the white chocolate then use a toothpick or skewer to create a marble effect.
step 4
Cool in the fridge for 3-4 hours until set. Cut into 24 squares and serve.
step 4 Cool in the fridge for 3-4 hours until set. Cut into 24 squares and serve.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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