CHOCOLATE TRIANGLES RECIPES

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LAYERED CHOCOLATE-RASPBERRY TRIANGLES RECIPE: HOW TO MAKE IT



Layered Chocolate-Raspberry Triangles Recipe: How to Make It image

My chocolaty triangles layered with raspberry jam are a must during the holiday season. The cakelike bars look festive, and one batch goes a long way.—Mary Ann Lee, Clifton Park, New York

Provided by Taste of Home

Categories     Desserts

Total Time 60 minutes

Prep Time 45 minutes

Cook Time 15 minutes

Yield 4 dozen.

Number Of Ingredients 10

6 large eggs, separated
1-1/2 cups butter, softened
1-1/2 cups sugar
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
3 ounces unsweetened chocolate, melted and cooled slightly
3 ounces white baking chocolate, melted and cooled slightly
1/4 cup seedless raspberry jam
1 cup semisweet chocolate chips, melted
White baking chocolate shavings

Steps:

  • Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Line bottoms of 2 greased matching 13x9-in. baking pans with parchment; grease papers., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes.
    Add egg yolks, one at a time, beating well after each addition. Add vanilla. Stir in flour.
    With clean beaters, beat egg whites on medium speed until stiff peaks form. Fold into batter. Transfer half of the batter to another bowl. Fold melted unsweetened chocolate into 1 bowl; spread into a prepared pan. Fold melted white chocolate into remaining batter; spread into second prepared pan., Bake 12-16 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes. Invert onto wire racks. Remove parchment; cool completely., Transfer chocolate layer to a baking sheet lined with a large piece of plastic wrap. Spread jam over top; place white chocolate layer over jam. Wrap securely with plastic wrap. Set a cutting board or heavy baking pan over top to flatten layers. Let stand at room temperature 3-4 hours. (Or, refrigerate overnight and return to room temperature before continuing.), Unwrap cake; place on a cutting board. Spread top with melted chocolate chips. Top with white chocolate shavings. Let stand until set. Trim edges with a knife. Cut into 24 squares; cut squares diagonally in half.

Nutrition Facts : Calories 158 calories, FatContent 9g fat (5g saturated fat), CholesterolContent 42mg cholesterol, SodiumContent 55mg sodium, CarbohydrateContent 18g carbohydrate (11g sugars, FiberContent 1g fiber), ProteinContent 2g protein.

MEXICAN CHOCOLATE PHYLLO TRIANGLES RECIPE - FOOD.COM



Mexican Chocolate Phyllo Triangles Recipe - Food.com image

Make and share this Mexican Chocolate Phyllo Triangles recipe from Food.com.

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 8 serving(s)

Number Of Ingredients 4

6 ounces bittersweet chocolate (or Mexican chocolate)
1/2 cup granulated sugar
8 sheets phyllo pastry (defrosted)
8 tablespoons unsalted butter, melted (1 stick)

Steps:

  • Line an 11x17-inch baking tray with parchment paper.
  • Break up 4 ounces of chocolate into 1/2-ounce pieces. Set aside.
  • In a food processor, finely grind the remaining chocolate with the sugar.
  • Lay 8 sheets of phyllo out on top of each other. Place one sheet lengthwise on the work surface. Keep the remaining sheets covered with a damp towel.
  • Brush the sheet with some melted butter. Sprinkle with 1 1/2 tablespoons of the sugar mixture.
  • Place a second sheet over the sugared sheet. Butter the second sheet and sprinkle with the sugar mixture.
  • Add 2 more sheets, buttering and sprinkling between each.
  • Cut the phyllo horizontally into 4 even strips.
  • Starting at the left side of one of the strips, place a 1/2-ounce piece of chocolate 2 inches from the end. Fold the phyllo that is to the left of the piece of chocolate over the chocolate toward the back side of the strip, making a 3-inch triangle. The left end of the phyllo should be even with the back edge.
  • Fold the piece of chocolate to the right, over itself, retaining the triangular shape. Fold the chocolate piece toward the front edge of the strip. Continue wrapping the chocolate, alternating the direction with each fold, until you get to the end. (It is like folding a flag).
  • Wrap the other strips in the same manner. With the remaining sheets, make 4 more chocolate-filled triangles.
  • Preheat the oven to 350°F
  • Place the triangles on the baking sheet. Bake until golden brown, about 10 minutes.
  • Serve warm.

Nutrition Facts : Calories 207, FatContent 12.7, SaturatedFatContent 7.6, CholesterolContent 30.5, SodiumContent 93.3, CarbohydrateContent 22.5, FiberContent 0.4, SugarContent 12.5, ProteinContent 1.5

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