Tinginys, this is a recipe that came from a friend of mine called Gina. Gina works with my husband and often bakes amazing desserts. The one day she came for dinner and made a napoleon cake, which is without a doubt one of the best cakes I’ve ever tasted, she has promised to let me have the recipe, so as soon as I get it, I will bake it and put it on the blog.
Back to the Tinginys, one day after he came home from work my hubby advised that Gina had made these amazing chocolate things and that he had requested the recipe from her, which Gina had kindly sent.
These Tinginys are a no bake dessert which has the flavours of condensed milk, cocoa powder, butter and biscuits. It has been very hot in London recently so these are perfect for the those hot days when you feel like something cooler and can just reach into the fridge and munch on one.
The type of biscuit used in the dessert are Malted Milk biscuits, you can see what kind here. If you don’t live in the UK, then find a malted milk style of biscuit to use, there are lots of different varieties out there, if you live in South Africa, I would use tennis biscuits or even marie biscuits would work well.
The best thing about this dessert (can you even call it that?) its more of a chocolate snack or chocolate biscuit, is the no baking element. There is literally about 5 – 10 minutes on the stove which requires some whisking, breaking up some biscuits, rolling it up in some cling film and then BAM – into the fridge with you overnight, check it the next morning, slice it up, eat it and enjoy. Mmmm, I am resisting the temptation to go and get one out the fridge now.
Big thanks to Gina for the recipe for Tinginys, I will definitely be making these again and hope you will too.
A wonderful no bake chocolate and biscuit dessert or snack.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 1 roll 1x
- 1 can of condensed milk
- 2 200g packets of malted milk biscuits
- 2 tbsp cocoa powder
- 175 grams unsalted butter
- Roughly crush your biscuits into a large bowl and set aside. Prepare a space on a shelf in your fridge for the mixture.
- Add the butter to a large pot, then melt it, once it has almost melted, add the cocoa powder, and condensed milk. Whisk it to combine and keep whisking until just before it boils. You will know it is about to boil when it starts to bubble.
- Once it has boiled, pour it over the biscuits and using a wooden spoon (the mixture will be hot!) combine it throughly with the biscuits until they are coated in the chocolate mixture.
- Prepare your sheets of cling film, tear 2 reasonably large sheets of cling film (about 40cm long) and spread one flat on the kitchen counter and set the other one aside.
- Tip out the biscuit mixture onto one side of the clingfilm, leave about 2cm from the edge and then carefully take the edges of each side and fold the 2cm edge over the biscuit mixture, then roll it up (either towards you or away from you). Take the other sheet of clingfilm and wrap it around so that it is tightly sealed. Carefully pick it up and place it into the fridge, leave it overnight or for at least 3 hours, it will be firm when it has set.
- The next day, remove from the fridge and remove the clingfilm, then slice it to whatever size you like, pop it into a Tupperware and store it in the fridge, or take them into work and your colleagues will love you for this.
- Keeps well in the fridge for about a week or so (the biscuit starts getting soggy towards the end of the week.
So there you go. The lovely biscuits. Thanks Gina. I hope you enjoy.