Chocolate and Apricot-Filled Triangles

Yield: 3 dozen triangles


1 Ghirardelli Semi-Sweet Chocolate Baking Bar
1 cup butter, softened
6 ounces cream cheese, softened
1/3 cup confectioners' sugar
2 1/3 cups flour
1 teaspoon grated lemon peel
1 teaspoon fresh lemon juice
2/3 cup apricot preserves
1/2 teaspoon vegetable oil


In a small mixing bowl, beat the butter and cream cheese on medium until blended. Beat in the sugar until well combined and fluffy. Gradually add the flour, lemon peel, and lemon juice, mixing until thoroughly incorporated. Wrap dough in plastic wrap and chill 1 to 2 hours. Combine the preserves and 1/2 bar of chocolate (chopped into pieces) and set aside. Preheat the oven to 350°F. Lightly grease a baking sheet. Divide the dough into 4 equal sections. Work with one section at a time, keeping the remaining dough refrigerated. On a lightly floured surface, roll each section of the dough to form a 9-inch square, then cut each into nine 3-inch squares. Spoon 1 teaspoon of the filling onto the center of each square; brush the edges with water. Fold the squares in half diagonally and press gently with the tines of a fork to seal. Cut three small slits in the top of each. Place on the prepared baking sheet. Bake 12 to 15 minutes, or until lightly golden brown. Cool 1 minute on the baking sheet. Transfer to a wire rack and let cool completely. Melt remaining 1/2 bar chocolate (broken into 1-inch pieces) in a double boiler over hot, but not boiling water. Blend in the vegetable oil, and stir occasionally until the chocolate is smooth. Pipe chocolate mixture (using a pastry bag) or drizzle it over the triangles in a zigzag pattern. Store loosely covered. Note: To try a variation, substitute raspberry preserves for the apricot preserves.