Double Chocoloate Truffle Triangles

1/4 cup whipping cream
6 squares chopped Baker's White Chocolate
1 1/2 Tbsp almond liqueur (optional)

7 squares chopped Baker's Semi-Sweet Chocolate

1/4 cup coarsely chopped almonds
1 square Baker's Semi-Sweet Chocolate

1. Microwave 1/4 cup whipping cream, 6 squares chopped Baker's White Chocolate and 1 1/2 Tbsp alond liqueur (optional) on Medium for 2 minutes; stir until completely melted. Set aside.

2. Microwave 7 squares chopped Baker's semi-sweet chocolate on Medium for 3 minutes, stir until melted. Line the bottom of an 8 inch" (20 cm) square baking pan with wax paper and spread the melted chocolate in a thin layer on the paper. Freeze for 5 minutes.

3. Spread the white chocolate mixture evenly over the surface. Sprinkle with 1/4 cup coarsely chopped almonds and dirzzle with 1 square of melted Baker's semi-sweet chocolate.

4. 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. Makes about 24 small triangles. *