Rich Scottish Truffles Recipes

SCOTTISH CHOCOLATE SHORTBREAD TRUFFLES

Scottish Chocolate Shortbread Truffles image

A melt in your mouth mixture of dark chocolate,Scottish shortbread,and whisky, this is the easiest truffle recipe I've ever made...the Drambuie is subtle so if you prefer a strong taste of it, double the measurement.Chocolate should be 55-70% cocoa solids. This recipe is from "Scot's Cooking" by Sue Lawrence.

Provided by Amanda in Aberdeen

Categories Candy

Time 2h30m

Yield 24 truffles

Number Of Ingredients 5

Ingredients

250 g good-quality dark chocolate
100 g unsalted butter
100 g shortbread, crushed to crumbs
1 tablespoon whiskey or 1 tablespoon drambuie
2 tablespoons cocoa powder, sifted

Steps:

Melt chocolate and butter together over low heat, then stir in the shortbread crumbs and Drambuie until mixed thoroughly.
Transfer to a shallow bowl and leave to cool,then chill for a couple of hours to firm up.
Spoon out some of the mixture and shape it into balls with the palms of your hands, at first the mixture will be stiff,but it softens quickly in your hands.
Roll each ball in Cocoa powder and set aside until all have been dusted.
The truffles will keep for several days in an airtight tin.

Nutrition Facts : Calories 113.8, Fat 10.8, SaturatedFat 6.3, Cholesterol 9.8, Sodium 22.4, Carbohydrate 6.5, Fiber 2.2, Sugar 0.8, Protein 1.9

RICH SCOTTISH TRUFFLES

Rich Scottish Truffles image

Make and share this Rich Scottish Truffles recipe from Food.com.

Provided by Millereg

Categories Candy

Time 3h25m

Yield 32 yummy truffles, 16 serving(s)

Number Of Ingredients 6

Ingredients

8 ounces bittersweet chocolate
1 ounce unsweetened chocolate
1/2 cup whipping cream
1/4 cup unsalted butter
3 tablespoons drambuie (against my better judgment, I will let you substitute another liqueur of your choice!)
cocoa powder

Steps:

In a heavy saucepan on low heat, melt chocolates, cream, and butter, stirring occasionally.
After the mixture has melted, stir in the Drambuie.
Pour into a small bowl; cool.
Refrigerate 2 hours, until mixture hardens.
Using a melon baller, quickly form chocolate mixture into ¾“ balls.
Refrigerate until cold and then roll balls in cocoa powder.
Store in an airtight container.

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