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Ingredients
- 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
Method
- Microwave whipping cream, white chocolate and almond liqueur on medium for 2 minutes, stir until completely melted.
- Set aside.
- Microwave 7 squares chopped baker's semisweet 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.
- TIP: 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.
