Double Chocolate Truffle Triangles Recipe
These double chocolate truffle triangles are made with chocolate, almonds and almond or coffee liquer. Combined with cream, the double chocolate truffle best served chilled and is always a hit with the kids.
Ingredients
| Whipping cream | 1/4 Cup (16 tbs) | |
| 12 squares Baker's bittersweet chocolate, chopped and divided in 1/2 | ||
| Coffee liqueur | 1 1/2 Tablespoon, prepared | |
| Almonds | 1/4 Cup (16 tbs), coarsely chopped | |
Directions
Heat cream to a boil.
Stir in 1/2 of chopped chocolate and liqueur; stir until completely melted.
Melt remaining chocolate over low heat or in microwave on medium power for 2 minutes; stir until melted.
Line bottom of 20 cm (8 inch) square baking pan with wax paper.
Spread 2/3 of plain melted chocolate in a thin layer on the paper.
Freeze the chocolate layer for 5 minutes.
Spread the chocolate cream mixture evenly over the surface.
Sprinkle with remaining melted chocolate.
Chill for 3 hours or until firm.
Let stand at room temperature for 15 minutes before cutting into squares and triangles.
Stir in 1/2 of chopped chocolate and liqueur; stir until completely melted.
Melt remaining chocolate over low heat or in microwave on medium power for 2 minutes; stir until melted.
Line bottom of 20 cm (8 inch) square baking pan with wax paper.
Spread 2/3 of plain melted chocolate in a thin layer on the paper.
Freeze the chocolate layer for 5 minutes.
Spread the chocolate cream mixture evenly over the surface.
Sprinkle with remaining melted chocolate.
Chill for 3 hours or until firm.
Let stand at room temperature for 15 minutes before cutting into squares and triangles.
Chef
