“What a chocolate delight!! For anyone that is a chocolate lover, this is the very dessert for you - M-M-M-M good!!”
24 pieces

Ingredients Nutrition

  • 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


  1. Microwave whipping cream, white chocolate and almond liqueur on medium for 2 minutes, stir until completely melted. Set aside.
  2. 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.
  3. 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.
  4. Chill for 3 hours or until firm. Let stand at room temperature for 15 minutes before cutting into triangles.
  5. To store, place in airtight container in refrigerator for up to 2 weeks.
  6. 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.

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