Double Chocolate Truffle Triangles

• 2 Tbsp. whipping cream
• 1-1/2 pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.)
• 2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, divided
• 1/4 cup slivered PLANTERS Almonds, coarsely chopped

1. Place whipping cream and white chocolate in microwaveable bowl.
2. Microwave on MEDIUM (50%) 2 min.
3. ; stir until chocolate is completely melted.
4. Set aside.
5. Microwave 7 oz.
6. semi-sweet chocolate in microwaveable bowl 3 min.
7. ; stir until completely melted.
8. Line bottom of 8-inch square pan with wax paper.
9. Spread melted semi-sweet chocolate into thin layer on wax paper.
10. Freeze 5 min.
11. Spread white chocolate mixture evenly over semi-sweet chocolate layer; sprinkle with almonds.
12. Melt remaining semi-sweet chocolate as directed on package; drizzle over chocolate layers in pan.
13. Refrigerate 3 hours or until firm.
14. Let stand at room temperature 15 min.
15. Cut into 9 squares; cut each square diagonally in half to form 2 triangles.
16. Store in tightly covered container in refrigerator up to 2 weeks.

whipping cream, s white chocolate, chocolate

Taken from www.kraftrecipes.com/recipes/double-chocolate-truffle-triangles-63596.aspx (may not work)