Double Chocolate Truffle Triangles
|Whipping cream||50 Milliliter (1/4 cup)|
|Bittersweet chocolate||12 Ounce, chopped and divided in 1/2 (12 squares Baker's)|
|Almond liqueur/Prepared coffee||22 Milliliter (1 1/2 tablespoon)|
|Coarsely chopped almonds||50 Milliliter (1/4 cup)|
Heat cream to a boil.
Stir in 1/2 of chopped chocolate and liqueur; stir until completely melted.
Melt remaining chocolate over low heat or in microwave on medium power for 2 minutes; stir until melted.
Line bottom of 20 cm (8 inch) square baking pan with wax paper.
Spread 2/3 of plain melted chocolate in a thin layer on the paper.
Freeze the chocolate layer for 5 minutes.
Spread the chocolate cream mixture evenly over the surface.
Sprinkle with remaining melted chocolate.
Chill for 3 hours or until firm.
Let stand at room temperature for 15 minutes before cutting into squares and triangles.