Double Chocolate Truffle Triangles

• 14 cup whipping cream
• 6 squares baker's white chocolate
• 1 12 tablespoons almond liqueur (or prepared coffee)
• 8 squares BAKER'S Semi-Sweet Chocolate, divided
• 14 cup coarsely chopped almonds

1. Microwave whipping cream, white chocolate and almond liqueur on medium for 2 minutes, stir until completely melted.
2. Set aside.
3. Microwave 7 squares chopped baker's semisweet chocolate on medium 3 minutes; stir until melted.
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. Freeze for 5 minutes.
6. Spread the white chocolate mixture, evenly over the surface.
7. Sprinkle with 1/4 cup coarsely chopped almonds, and drizzle with 1 square melted baker's semi-sweet chocolate.
8. Chill for 3 hours or until firm.
9. Let stand at room temperature for 15 minutes before cutting into triangles.
10. To store, place in airtight container in refrigerator for up to 2 weeks.
11. TIP: For easiest chopping of chocolate, place unwrapped squares in 'line' on cutting board and cut in half with large sharp knife.
12. Continue cutting until right size.

whipping cream, chocolate, almond liqueur, s, almonds

Taken from www.food.com/recipe/double-chocolate-truffle-triangles-396735 (may not work)