Scots food blogger Claire Jessiman has uncovered a fun way to celebrate Burns Night - by creating a recipe for chocolate haggis.

Those among you who don’t like haggis (don’t worry we won’t tut too loudly) can now still enjoy the Scottish dish for Burns Night, all be it in a slightly sweeter form.

Blogger Claire posted the recipe on her Foodie Quine website after taking inspiration from an Italian dish.

“It was an idea that I’ve had in my head for almost a year now, but I had to wait until Burns Night came around before acting upon it. It’s a Scottish twist on the Italian Salame di Cioccolato which itself is a culinary pun.”

The chocolate haggis, or shortbread and whisky fridge cake, recipe is the perfect dessert for any Burns Night supper.

Writing on her site, Claire says the recipe will “mess with your mind” as it “looks savoury but is infact sweet”

She adds that it is perfect for those who are a “wee bit squeamish about eating the real thing or are just too lazy to go out and hunt one down in the wild”.

Picture: Foodie Quine

Picture: Foodie Quine

Simple to make, it requires only a few ingredients (including of course, shortbread and whisky) and doesn’t require baking.

Claire says  the recipe is already proving popular with people even beginning to add in their own twists.

“I was tagged on Instagram this morning by someone who has made their own gluten free version, plus there’s a comment from someone who is making it for Brownies – I’m hoping without the whisky!”

• The full recipe and others for dishes like Irn Bru pulled pork and Scottish S’Mores can be found here

About The Author

Sean Murphy

Driven by a passion for all things drinks-related, Sean writes for The Scotsman extensively on the subject. He can also sometimes be found behind the bar at the world famous Potstill bar in Glasgow where he continues to enhance his whisky knowledge built up over 10 years advising customers from all over the world on the wonders of our national drink. Recently, his first book was published. Dubbed Gin Galore, it explores Scotland's best gins and the stories behind those that make them.

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