Chocolate Fudge Shortbread

8 tbsp Drambuie
1 1/2oz plain chocolate (unsweetended)
1 tsp whisky
9 fl oz plus 1 tbsp double cream, at room temperature
12 small pieces shortbread such as petticoat tails or fingers
2 tbsp ground coffee
1 1/4 pints boiling water
4-8 tsp soft brown sugar

Place the chocolate in a heatproof bowl with the whisky and 1 tbsp double cream. Bring a small saucepan of water to the boil. Reduce to a gentle simmer and place the bowl over the top. Heat for 2-3 minutes until melted. Beat well to mix.

Line a board or plate with baking parchment. Arrange the shortbread on the paper and drizzle over the chocolate fudge using a fork or small spoon. Place in the freezer for 5 minutes to firm.

When ready to serve, place the coffee in the base of a cafetiere and pour over the boiling water. Spoon the Drambuie into the bases of 4 Irish coffee or heatproof glasses and pour over coffee to 2cm (3/4 inch) below the rim. Add sugar to taste, and stir until dissolved.

Transfer the cream to a small jug, using a teaspoon, keeping it low over the coffee, pour the cream gently over the back of the spoon on to the surface of the coffee to float. Serve immediately accompanied with the shortbread.

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