Chocolate Triangles
These chocolate triangle decorations are simple to make yet look like they took hours! Arrange on top of the Mocha Cream Cake or your favorite cake for a true Show Stopper dessert.
Equipment
- 9-inch cake pan
Ingredients
- 1 cup semi-sweet chocolate chips (6 ounces)
- 2 tablespoons solid shortening
- 1 1/2 squares white chocolate (1 1/2 ounces)
Instructions
- Cut a circle of waxed paper to fit the bottom of a 9-inch round cake pan. Lightly coat the outside bottom of the pan with butter (to keep the paper from moving); place waxed paper circle on bottom of pan.
- Place semi-sweet chocolate and shortening in microwave-safe bowl. Microwave for 30 seconds on medium-high (~70% power); stir. Continue to microwave and stir in 30-second intervals until chocolate can be stirred smooth. Set aside to cool to room temperature.
- Melt white chocolate in a similar manner to the chocolate in step 2. Transfer to a piping bag with a small tip or a resealable plastic bag with a corner cut off. Make a squiggly design of white chocolate over the surface of the waxed paper. Chill on the pan until firm, about 5 minutes.
- Spread the cooled semi-sweet chocolate in a smooth, even layer over the white chocolate squiggles. Chill for 15 to 25 minutes.
- Transfer the chocolate disc to a cutting board. Using a large sharp knife, cut the chocolate into 16 wedges. Chill until ready to assemble cake. Remove waxed paper before arranging triangles with squiggle side up on cake.
