Makes 24 pieces
Topping:
1/4 cup whipping cream
6 squares chopped Baker's white chocolate
1 1/2 tablespoons almond liquor
Bottom Layer:
7 squares Bakers semi-sweet chocolate
Decorations:
1/4 cup coarsely chopped almonds
1 square melted semi-sweet chocolate
Instructions
Topping: Microwave ingredients on medium for 2 minutes; stir until melted. Put aside.
Bottom Layer: Microwave 7 squares Bakers semi-sweet chocolate on medium for 3 minutes. Stir until melted.
Line bottom of a 8 square baking pan with wax paper. Spread the dark chocolate in a thin layer on the paper. Freeze 5 minutes.
Spread the white chocolate topping mixture over the entire surface.
Decorations: Sprinkle with 1/4 cup coarsely chopped almonds. Drizzle with 1 square melted semi-sweet chocolate. Chill 3 hours until firm. Let stand 15 minutes before cutting into triangles. Store in an airtight container in the refrigerator for up to 2 weeks. Makes 24 small triangles.
Helen Thompson
IngredientsTopping:
1/4 cup whipping cream
6 squares chopped Baker's white chocolate
1 1/2 tablespoons almond liquor
Bottom Layer:
7 squares Bakers semi-sweet chocolate
Decorations:
1/4 cup coarsely chopped almonds
1 square melted semi-sweet chocolate
Instructions
Topping: Microwave ingredients on medium for 2 minutes; stir until melted. Put aside.
Bottom Layer: Microwave 7 squares Bakers semi-sweet chocolate on medium for 3 minutes. Stir until melted.
Line bottom of a 8 square baking pan with wax paper. Spread the dark chocolate in a thin layer on the paper. Freeze 5 minutes.
Spread the white chocolate topping mixture over the entire surface.
Decorations: Sprinkle with 1/4 cup coarsely chopped almonds. Drizzle with 1 square melted semi-sweet chocolate. Chill 3 hours until firm. Let stand 15 minutes before cutting into triangles. Store in an airtight container in the refrigerator for up to 2 weeks. Makes 24 small triangles.
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