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Almond Shortbread with Chocolate Cream
Top Tip: get creative with different shortbreads or by substituting some of the ingredients. Irish Cream, Amaretto, orange oil or coffee essence, for example, will complement our almond shortbread.
- Prep: 10 minutes
- Cook: 0
24
Serves 24
You will need
- 2 cartons of Cartwright & Butler Almond Shortbread
- 250g double cream
- 200g milk chocolate, broken into small pieces
- Decoration such as edible glitter or chocolate sprinkles
Method
1
Warm the cream in a pan on a low heat, taking care to ensure it doesn’t boil.
2
Remove from the heat and add the chocolate pieces. Leave for 2 minutes before using a spoon to stir in the chocolate, creating a custard texture.
3
Cool the mixture in the fridge, stirring occasionally, but do not let it set.
4
Once cooled, mix with a hand mixer until the chocolate cream has a thick consistency and will hold firm when piped.
5
Spoon a little at a time into a piping bag with a large drop flower icing nozzle.
6
Pipe the chocolate cream onto the top of each shortbread.
7
Sprinkle with edible glitter or chocolate sprinkles and leave to set before serving.
