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Triple Chocolate Truffle Squares with Pistachio CrustKevin Van Paassen/The Globe and Mail

Three layers of chocolate make these no-bake squares luxuriously sinful. The white chocolate takes the longest to set. We recommend making these at least the day before serving and keeping them in the freezer until you are ready to cut them.

Servings: 36 small squares

Ingredients

8 oz (250 g) bittersweet chocolate, finely chopped

3/4 cup (175 mL) 35% cream

1 tbsp (15 mL) brandy, optional

Ingredients

8 oz (250 g) white chocolate, finely chopped

1/3 cup (75 mL) 35% cream

1 tbsp (15 mL) butter

Ingredients

8 oz (250 g) semi-sweet chocolate, finely chopped

1/2 cup (125 mL) 35% cream

1 cup (250 mL) raw, unsalted pistachios, finely chopped

Method

Place each chocolate into separate bowls. Boil corresponding amount of cream and pour over chocolate. Let stand 5 minutes. Stir with rubber spatula until smooth. Add brandy, if desired, to bittersweet chocolate mixture and stir. Add butter to white chocolate mixture and stir until smooth.

Prepare an 8 x 8-inch (20 x 20 cm) pan by lining bottom with wax paper. Cover with plastic wrap, allowing at least 5 inches (12 cm) to overhang. Sprinkle bottom of pan with chopped pistachios. Pour semi-sweet chocolate mixture over pistachios. Set in freezer, at least 20 minutes.

Pour white chocolate mixture over top of semi-sweet chocolate and smooth out with spatula until even. Freeze again, about 20 minutes or until firm.

Pour bittersweet chocolate over top and cover with overhanging plastic wrap. Freeze until ready to serve. Cut into small rectangles and sprinkle with cocoa. Garnish with white chocolate curls.

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