Myth has it that this recipe was accidentally created in the sixties by a woman who was trying to make chocolate but added too much sugar, which turned her mixture into a syrup. To remedy this she tried to make it less liquid by adding some broken-up biscuits (cookies); she stirred them into the syrup and when it cooled, the first tinginys was created. Given the moniker ‘lazy’ because it is so easy to prepare, this dessert can also be found in Italy and Portugal where it is rolled into a log and called ‘chocolate salami’.
This recipe is extremely versatile. Any sort of vessel can be used to make it – small muffin tins or chocolate moulds could make individual portions, for example – just look at the amount of mixture you have and size up what will work. The flavourings too can be varied (see note), and for a white chocolate option as photographed, simply replace the dark cooking chocolate with white chocolate and omit the cocoa powder, stirring in 20 g (¾ oz) chopped dried cranberries in its place.
