Shortbread with Chocolate Butter Cream

Name: Shortbread with Chocolate Butter Cream
Yield: 8 servings
Ingredients: Chocolate Butter Cream; 1/4 cup (60 mL) water; 1/4 cup (60 mL) sugar; 1/2 cup (125 mL) unsalted butter (at room temperature); 1/4 cup (60 mL) grated dark chocolate (preferably with 70 % cocoa); Shortbread; 1/2 cup (125 mL) icing sugar; 1 1/2 cups (325 mL) butter; 1/2 cup (125 mL) ground almonds or toasted hazelnuts; 1 pinch of salt; 1 large egg; 2 cups (500 mL) all-purpose flour; 3 tbsp (45 mL) Amaretto or hazelnut cream liqueur (optional)

Thanks to this easy recipe, you can now enjoy a delicious chocolate butter cream without spending hours in the kitchen!

Prep: 20 min
Cooking: 15 min
Refrigeration: 30 min

Yields 8 servings

Ingredients

Chocolate Butter Cream
1/4 cup (60 mL) water
1/4 cup (60 mL) sugar
1/2 cup (125 mL) unsalted butter (at room temperature)
1/4 cup (60 mL) grated dark chocolate (preferably with 70 % cocoa)
Shortbread
1/2 cup (125 mL) icing sugar
1 1/2 cups (325 mL) butter
1/2 cup (125 mL) ground almonds or toasted hazelnuts
1 pinch of salt
1 large egg
2 cups (500 mL) all-purpose flour
3 tbsp (45 mL) Amaretto or hazelnut cream liqueur (optional)

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Preparation

Butter cream

Make a syrup by boiling water and sugar together until sugar dissolves. Allow to cool to room temperature. Melt chocolate in a double boiler. Set aside.

In a mixing bowl, beat butter at high speed for at least 10 minutes. Pour syrup in a stream into butter and add warm, melted chocolate.

Shortbread

Preheat oven to 300 ˚F (150 ˚C).

Mix icing sugar, butter, ground almonds, and salt. Add egg and flour. Flavour with Amaretto. Roll out dough and cut into desired shapes. Place cookies on a baking sheet and bake for 15 minutes.

Presentation

: Place a little butter cream on each cooled shortbread cookie and refrigerate 30 minutes. You can also use a pastry bag with a fluted tip for an even more attractive presentation!

Serve at room temperature.