Double Chocolate Truffle Triangles Recipes

Steps:

• Place whipping cream and white chocolate in microwavable bowl. Microwave on MEDIUM (50%) for 2 minutes; stir until chocolate is completely melted. Set aside.
• Microwave 7 of the squares of semi-sweet chocolate in microwavable bowl for 3 minutes; stir until completely melted. Line bottom of 8-inch square pan with wax paper. Spread the melted semi-sweet chocolate into a thin layer on wax paper. Freeze 5 minutes.
• Spread white chocolate mixture evenly over semi-sweet chocolate layer. Sprinkle with almonds. Melt remaining square of semi-sweet chocolate as directed on package; drizzle over chocolate layers in pan.
• Refrigerate 3 hours or until firm. Let stand at room temperature for 15 minutes before cutting into 9 squares; cut each square diagonally in half to form 2 triangles. Store in airtight container in refrigerator up to 2 weeks.

Steps:

• In a microwave-safe bowl, melt the semisweet chocolate chips and butter with cream; stir until smooth. Add vanilla; cool. Refrigerate until almost solid but still workable, about 1 hour. , Shape into 1/2-in. balls. In a microwave, melt white chips and 1 tablespoon shortening; stir until smooth. Dip half of the balls in white chocolate mixture; allow excess to drip off. Place on waxed paper; let stand until set. , Microwave milk chocolate chips and remaining shortening; stir until smooth. Dip remaining balls in milk chocolate mixture; allow excess to drip off. Place on waxed paper; let stand until set. , If desired, drizzle truffles with melted chocolate of opposite color. Store in an airtight container.

Steps:

• Microwave whipping cream, white chocolate and almond liqueur on medium for 2 minutes, stir until completely melted. Set aside.
• Microwave 7 squares chopped baker's semisweet chocolate on medium 3 minutes; stir until melted. LIne the bottom of 8-inch square baking pan with wax paper and spread the melted chocolate in a thin layer on the paper. Freeze for 5 minutes.
• Spread the white chocolate mixture, evenly over the surface. Sprinkle with 1/4 cup coarsely chopped almonds, and drizzle with 1 square melted baker's semi-sweet chocolate.
• Chill for 3 hours or until firm. Let stand at room temperature for 15 minutes before cutting into triangles.
• To store, place in airtight container in refrigerator for up to 2 weeks.
• TIP: For easiest chopping of chocolate, place unwrapped squares in 'line' on cutting board and cut in half with large sharp knife. Continue cutting until right size.