Mocha Truffle Trees

• 1 cup chocolate wafer crumbs
• 1/4 cup sugar
• 1/4 cup butter, melted
• 6 ounces white baking chocolate, finely chopped
• 3 tablespoons heavy whipping cream
• 1 tablespoon butter
• 1 tablespoon Kahlua (coffee liqueur)
• 1 teaspoon almond extract
• 2 cups (12 ounces ) semisweet chocolate chips, finely chopped
• 1/2 cup heavy whipping cream
• 1 tablespoon butter
• 2 tablespoons Kahlua (coffee liqueur)
• 1-1/2 teaspoons instant coffee granules
• 1 teaspoon almond extract
• 6 Pirouette cookies, cut crosswise in half
• Additional white baking chocolate, melted
• white chocolate shavings

1. In a small bowl, combine the cookie crumbs, sugar and butter; press onto the bottom of a greased 9-inch springform pan. Bake at 350u0b0 for 5-7 minutes or until set. Cool on a wire rack.
2. Place white baking chocolate in a small bowl. In a small saucepan, bring cream and butter just to a boil. Pour over white chocolate; whisk until smooth. Stir in Kahlua and almond extract; spoon into crust. Place in freezer while preparing chocolate layer.
3. Place chocolate chips a small bowl. In a small saucepan, bring cream and butter just to a boil. Pour over chocolate; whisk until smooth. Stir in the Kahlua, coffee granules and almond extract; spoon over white chocolate layer. Refrigerate for 2 hours or until set.
4. To serve, carefully run a knife around edge of pan to loosen; remove sides. Cut tart into 12 wedges; place on individual plates. Insert a halved Pirouette into the wide end of each slice. Decorate with white chocolate to resemble Christmas trees.

chocolate wafer crumbs, sugar, butter, white baking chocolate, heavy whipping cream, butter, kahlua, almond, chocolate chips, heavy whipping cream, butter, kahlua, coffee granules, almond, pirouette cookies, chocolate, white chocolate shavings

Taken from www.tasteofhome.com/recipes/mocha-truffle-trees/ (may not work)