Scottish Chocolate Shortbread Truffles - cooking recipe

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

Preparation

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.