Double Chocolate Truffle Triangles

1. 1

   Microwave whipping cream, white chocolate and almond liqueur on medium for 2 minutes, stir until completely melted.

2. 2

   Set aside.

3. 3

   Microwave 7 squares chopped baker's semisweet chocolate on medium 3 minutes; stir until melted.

4. 4

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

5. 5

   Freeze for 5 minutes.

6. 6

   Spread the white chocolate mixture, evenly over the surface.

7. 7

   Sprinkle with 1/4 cup coarsely chopped almonds, and drizzle with 1 square melted baker's semi-sweet chocolate.

8. 8

   Chill for 3 hours or until firm.

9. 9

   Let stand at room temperature for 15 minutes before cutting into triangles.

10. 10

    To store, place in airtight container in refrigerator for up to 2 weeks.

11. 11

    TIP: For easiest chopping of chocolate, place unwrapped squares in 'line' on cutting board and cut in half with large sharp knife.

12. 12

    Continue cutting until right size.

* Per serving · 4 servings · Values may vary.

No additional tips available.