Scottish Chocolate Shortbread Truffles Recipes

SCOTCH SHORTBREAD

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Mix flour, butter, and 1/2 cup sugar together in a bowl using your hands until dough is well combined. Press dough into an ungreased 11 1/2x 7 1/2-inch pan or jelly roll pan. Sprinkle with 1 tablespoon sugar.
• Bake in the preheated oven until edges are light brown, 20 to 30 minutes. Cut shortbread into squares in the pan while still warm. Cool completely before removing squares from pan.

EASY CHOCOLATE TRUFFLES (ONLY 4 INGREDIENTS!)

Steps:

• Use a serrated knife to chop the chocolate into small pieces. Put the chocolate in a heat-proof bowl and set aside.
• Warm the cream in a heavy-bottomed saucepan to just simmering (small bubbles). Do NOT let it boil.
• Add the butter to the chocolate and pour the heavy cream evenly on top. Cover and let sit for about 2 to 3 minutes, then start stirring. At first it will look grainy, but keep stirring until the mixture is smooth. Add the vanilla and stir again.
• Pour the ganache into a shallow dish (such as an 8- x 8-inch baking pan or a 9-inch pie pan). Place a piece of plastic wrap directly on the surface to avoid condensation. Refrigerate for 1 to 2 hours.
• Scoop the set truffle mixture into 1 tablespoon-sized balls using a small cookie scoop and place on a half sheet baking pan lined with a Silpat silicone mat or parchment paper. Chill the balls for 10 minutes to allow them to dry out a bit.
• Pour the topping into a small bowl. Working with a few at a time, roll each ball into the topping. If you're going to dip the truffles in melted chocolate, be sure to temper the chocolate first.
• Place the truffles in an airtight container. Store at room temperature for 3 to 4 days or in the refrigerator for up to 2 weeks.
• Truffles taste best at room temperature. Serve and enjoy!
• For longer storage, freeze up to 3 months with or without toppings. Thaw in the refrigerator, then bring to room temperature before enjoying.

SCOTTISH CHOCOLATE SHORTBREAD TRUFFLES

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.

CHOCOLATE BISCUIT TRUFFLES

Steps:

• Put the cream in a small pan, then bring just to the boil. Put chocolates in separate bowls, then divide the butter between each. Tip half of the cream over each bowl of chocolate. Leave for about 1 min then stir until melted and smooth. Allow to cool.
• Divide the shortbread, fruit and orange zest between the bowls, stir, then chill for at least 4 hrs until firm.
• Using a teaspoon, scoop out the mixtures and form into small truffles. Sift the icing sugar onto a plate and roll the white chocolate truffles in it. Do the same with the cocoa and the dark chocolate truffles, then chill until needed. Can be made up to a day ahead.

SCOTTISH SHORTBREAD COOKIES

Steps:

• Preheat oven to 325°. In a large bowl, combine flour and sugar. Cut in butter until mixture resembles fine crumbs. Knead dough until smooth, about 6-10 times. Pat dough into an ungreased 15x10x1-in. baking pan. Pierce with a fork. , Bake until lightly browned, 25-30 minutes. Cut into squares while warm. Cool on a wire rack.

CHOCOLATE SHORTBREAD

Steps:

• Preheat oven to 300 degrees. With an electric mixer, beat butter until creamy. Add flour, sugar, and cocoa; mix just until combined. (Chill dough in the refrigerator 10 minutes if it is too soft to handle.)
• Pat dough into an 8-inch round cake pan; press edges down with the tines of a floured fork. Bake until firm, 30 minutes. Immediately score into eight wedges; cool completely. Turn out of pan; break wedges apart. Decorate with icing.