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Chocolate Shortbread With White Chocolate Sauce

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Chocolate Shortbread With White Chocolate Sauce
Submitted by:
Makes: 24 servings adjust



Step 1

Preheat oven to 350 degrees.


  • 1 ounce Bittersweet Chocolate
  • 2 ounces Semisweet Chocolate

Step 2

In a small metal bowl, combine 2 types of chocolate and melt them gently over a pot of simmering water or double boiler. Cool chocolate to room temperature.


  • 1 cup Butter, softened
  • 12 cup Sugar

Step 3

Shortbread Dough: Beat butter and sugar. Blend until smooth and creamed, 3-5 minutes. Mix in the cooled melted chocolate.


  • 2 cups Flour

Step 4

Sift the flour and add to the butter mixture and blend on low speed to incorporate the flour. Do not over mix. Remove the dough from the bowl and refrigerate for a few minutes to chill.


  • 34 cup Heavy Cream
  • 8 ounces White Chocolate, chopped or shaved into small pieces

Step 5

Chocolate Sauce: In a saucepan, bring the cream to a gentle simmer. Remove the pot fromt he heat and whisk in the white chocolate pieces. Allow the mixture to sit and cool for a minute. All of the white chocolate should easily melt into the cream.


  • 12 cup Sour Cream, room temperature

Step 6

Whisk in the sour cream and taste for seasoning. Cook's Note: Sour cream is tempermental when heated, so take care that your mixture never gets overly hot. If so, cool a little before incorporating. Set aside at room temperature.

Step 7

Press the shortbread dough evenly into a 9x13 inch greased non stick backing pan. Place in the center of the oven and bake for 35-40 minutes until the dough is fairly firm to the touch.

Step 8

Remove from the oven and allow the shortbread to cool for about 10 minutes. Cut into 12 rectangles, 4 by 2 inches, and then cut diagonally across the rectangles to form 24 long triangles for good dipping.
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