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Scottish Chocolate Shortbread Truffles

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“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.”
2hrs 30mins
24 truffles

Ingredients Nutrition


  1. Melt chocolate and butter together over low heat, then stir in the shortbread crumbs and Drambuie until mixed thoroughly.
  2. Transfer to a shallow bowl and leave to cool,then chill for a couple of hours to firm up.
  3. 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.
  4. Roll each ball in Cocoa powder and set aside until all have been dusted.
  5. The truffles will keep for several days in an airtight tin.

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