Chocolate Shortbread With White Chocolate Sauce
Serves: 2
Carole Volkman
1 January 1970
Based on User reviews:
42
Spice
52
Sweetness
49
Sourness
41
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
Preheat the oven to 350 degrees F
3
In a small metal bowl, combine the 2 types of chocolate and melt them gently over a pot of simmering water or a double boiler
4
Cool chocolate to room temperature
5
Make the shortbread dough: In the bowl of an electric mixer fitted with the whisk attachment, combine the butter and sugar
6
Blend until smooth and "creamed," 3 to 5 minutes
7
Mix in the cooled melted chocolate
8
Sift the flour and add to the butter mixture and blend on low speed to incorporate the flour
9
Do not over mix
10
Remove the dough from the bowl and refrigerate for a few minutes to chill
11
Make the chocolate sauce: In a medium-sized pot, bring the cream to a gentle simmer
12
Remove the pot from the heat and whisk in the white chocolate pieces
13
Allow the mixture to sit and cool for a minute
14
All of the white chocolate should easily melt into the cream
15
Whisk in the sour cream and taste for seasoning
16
Cook's Note: Sour cream is temperamental when heated, so take care that your mixture never gets overly hot
17
If so, cool a little before incorporating
18
Set aside at room temperature
19
Press the shortbread dough evenly into a 9 by 13 by 1-inch greased non-stick baking pan
20
Place in the center of the oven and bake for 35 to 40 minutes until the dough is fairly firm to the touch
21
Remove from the oven and allow the shortbread to cool for about 10 minutes
22
Cut into 12 rectangles, 4 by 2 inches, and then cut diagonally across rectangles to form 24 long triangles for good dipping
23
Arrange shortbread wedges on a tray with the white chocolate sauce in a bowl for dipping