Rich Scottish Truffles Food

RICH SCOTTISH TRUFFLES

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.

SCOTTISH BAKERS SHORTBREADS 1959

Steps:

• Cream the butter and sugar very well.
• Sift the flours after measuring and combine together.
• Add flours to creamed mixture very gradually blending well after each addition.
• Knead on bread board for ten minutes.
• Lightly flour the bread board and roll our to 1/4 to 1/2 inch thick.
• Cut into rounds with a cookie cutter and place on ungreased cookie sheet.
• Prick gently with a fork.
• Cover lightly and chill for an hour.
• This lets the gluten in the flour rest and relax from all the kneading.
• Bake in preheated 300 degree oven for 30 to 40 minutes, depends on your oven.
• Bake until light tan in colour.
• Remove from oven and onto a wire rack.
• Store in a air tight container in a warm place.( cupboard).
• Allow to mellow and age for 1 to 2 weeks.
• Should make 4 dozen cookies.

RICH CHOCOLATE TRUFFLES

Steps:

• In saucepan, combine whipping cream & butter.
• Cook over medium heat, stirring constantly, just until mixture boils; remove from heat. Stir in chocolates until melted; continue stirring until mixture cools & thickens slightly.
• Stir in vanilla.
• Pour into shallow glass dish.
• Cover; chill until firm.
• With spoon scoop mixture into 1 inch balls.
• Coating Melt chocolate & shortening over low heat; stirring constantly.
• (use 1 Tbsp of shortening for every 6 oz. of chocolate).
• When mixture is smooth remove from heat. Dip each truffle into coating.
• (I found dr opping them in the chocolate & then fishing them out with a spoon worked best. But work quickly or they will melt) Then either place them on foil or in foil candy papers & allow to harden.
• Mix powdered sugar & milk.
• Drizzle over truffles in various designs.

DARK CHOCOLATE TRUFFLES

Steps:

• Heat chocolate, oil, and 3 tablespoons water in a double boiler, stirring, until just melted. Remove from heat and stir in vanilla and sea salt.
• Transfer to an 8-inch baking dish and refrigerate until mixture is set but still pliable, about 2 hours.
• Using a 1-inch scoop or melon baller, scoop out chocolate mixture and transfer to a parchment-lined baking sheet. Coat hands in cocoa and roll chocolate into balls. Refrigerate on parchment-lined baking sheet 10 minutes.