Double Chocolate Truffle Triangle Recipe

Published on: Dec 23 2012 by NoBakeLeni

There’s nothing as delicious as a recipe that has stood the test of time. This reliable double chocolate truffle triangle recipe came from a calendar I had in 2008. I actually posted this morsel of a recipe to my old blogspot blog. In 2009.  (I never loss the important recipes. But let’s not go there.) They were amazing then, and boy are they pretty amazing – and easy to make – now.
My retelling of the tale in 2009 was hysterical.
“The picture looked delicious, the instructions simple so I thought, “What the hey, I can do this on my own.”
No.
I could not.”

Lies. I did make them, and they were awesome. Just odd with the original instructions. It calls for Baker’s Premium Chocolate – which my grocery store was out of. Hershey’s baking chocolate chips tasted perfect and were probably easier to melt if anything.

Double Chocolate Truffle Triangle Recipe

(adapted from Kraft)

  • 2 tbsp. whipping cream
  • 1 pkg. (6 oz)  white baking chocolate
  • 1 pkg. (8 oz) semi-sweet chocolate
  • optional (1/4 coarsely chopped nuts, candy, or colored chocolate for drizzling)

Line a square dish with parchment paper. It’s okay if there are crinkles, the chocolate will smooth it all out.

Microwave semi-sweet chocolate for one minute on medium heat (I added a dash of whipping cream,) mix, and put it back in for another minute to make sure it didn’t burn. It should be mostly melted by now, but if the chocolate isn’t smooth, put it in for another minute.

Once the semisweet is smooth – without bumps or lumps – spread it out over the parchment paper.

Microwave whipping cream and white chocolate in a bowl on medium heat for two minutes. Stir until chocolate is smooth. Let it chill in a freezer until hard for a few minutes. (Or a few seconds if in my apartment – brrrrr!)I used a spoon, because you can’t see any mistakes once done!

Now, microwave the whipping cream and white chocolate in a bowl on medium heat for two minutes. Stir until that chocolate is smooth. Take your bottom chocolate layer out and smooth the white layer over the top, pushing with a spatula to make sure you cover all of the edges and corners. This is when you should add your nuts or sprinkles. If adding a little dash of color, wait until the white layer hardens a bit more. Then drizzle your other chocolate, and if like me, some seasonally appropriate, color coordinated sprinkles!

Once the whole thing is chilled – I recommend a few minutes in the freezer if your apartment is not as chilly as mine – make three cuts on each side, producing 9 even squares. Then slice in half from corner to corner to make triangles. I sliced again into 36 triangles because they’re so rich, and fun to nibble that way!

Filed under: starts from scratch, sweet treat
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