Chocolate Almond Truffle Squares

1. 1

   Chop fine 12 ounces of the chocolate.

2. 2

   In a small saucepan bring the cream just to a boil, remove the pan from the heat, and whisk in the chopped chocolate, whisking until the chocolate is melted completely.

3. 3

   Whisk in the Amaretto, whisking until the mixture is smooth, and let the truffle mixture cool slightly.

4. 4

   In a small heatproof bowl set over a saucepan of barely simmering water melt the remaining 4 ounces chocolate.

5. 5

   Line the bottom of an 8-inch-square baking pan with wax paper and spread half of the melted chocolate in a thin layer on the paper.

6. 6

   Freeze the chocolate layer for 5 minutes and top it with the truffle mixture, smoothing the surface.

7. 7

   Drizzle the truffle mixture with the remaining melted chocolate, spreading it lightly, and sprinkle the melted chocolate with the almonds, pressing them lightly.

8. 8

   Chill the mixture for 3 hours, or until it is firm.

9. 9

   Turn the mixture out onto a cutting board, peel off the wax paper, and with a long sharp knife cut the mixture into 3/4-inch squares.

10. 10

    The truffle squares keep, chilled in an airtight container, for 2 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.