What happens when you layer a white chocolate truffle topping onto a semi-sweet chocolate base? You get our (no-bake!) Double Chocolate Truffle Triangles.
How do I make it ?
MICROWAVE 1/4 cup whipping cream, 6 squares chopped Baker's White Chocolate and 1 1/2 Tbsp. almond liqueur or prepared coffee on MEDIUM for 2 minutes, stir until completely melted. Set aside.
MICROWAVE 7 squares chopped Baker's Semi-Sweet Chocolate on MEDIUM 3 minutes; stir until melted. Line the bottom of 8 inch square baking pan with wax paper and spread the melted chocolate in a thin layer on the paper. Freeze for 5 minutes.
SPREAD the white chocolate mixture, evenly over the surface. Sprinkle with 1/4 cup coarsely chopped almonds and drizzle with 1 square melted Baker's Semi-Sweet Chocolate.
CHILL for 3 hours or until firm. Let stand at room temperature for 15 minutes before cutting into triangles.
TO store, place in airtight container in refrigerator for up to 2 weeks.
Kraft Kitchen Tips!
For easiest chopping of chocolate, place unwrapped squares in 'line' on cutting board and cut in half with large sharp knife. Continue cutting until right size.