Double Chocolate Truffle Triangles

1. 1

   Place whipping cream and white chocolate in microwaveable bowl.

2. 2

   Microwave on MEDIUM (50%) 2 min.

3. 3

   ; stir until chocolate is completely melted.

4. 4

   Set aside.

5. 5

   Microwave 7 oz.

6. 6

   semi-sweet chocolate in microwaveable bowl 3 min.

7. 7

   ; stir until completely melted.

8. 8

   Line bottom of 8-inch square pan with wax paper.

9. 9

   Spread melted semi-sweet chocolate into thin layer on wax paper.

10. 10

    Freeze 5 min.

11. 11

    Spread white chocolate mixture evenly over semi-sweet chocolate layer; sprinkle with almonds.

12. 12

    Melt remaining semi-sweet chocolate as directed on package; drizzle over chocolate layers in pan.

13. 13

    Refrigerate 3 hours or until firm.

14. 14

    Let stand at room temperature 15 min.

15. 15

    Cut into 9 squares; cut each square diagonally in half to form 2 triangles.

16. 16

    Store in tightly covered container in refrigerator up to 2 weeks.

No additional tips available.