This dessert is a chocolate lover’s dream. We top a chocolate cookie crust with a gooey coffee liqueur-spiked chocolate truffle filling.

Yield: Makes 25.



  • 1 1/3 cups chocolate wafer crumbs
  • 1/3 cup salted butter, melted
  • 1/4 cup granulated sugar
  • 8 oz (224 g) semi-sweet chocolate, chopped
  • 1/3 cup whipping cream
  • 2 tbsp coffee liqueur
  • 1/3 cup toasted sliced natural almonds, coarsely chopped


  1. Preheat oven to 350°F.
  2. To prepare crust, combine crumbs, melted butter and sugar in a bowl until blended. Press mixture into a greased 9 inch square baking pan.
  3. Bake at 350°F for 10 minutes. Cool crust completely in pan on a rack.
  4. To prepare truffle filling, combine chocolate and cream in a small saucepan. Cook over low heat, stirring constantly, until chocolate is melted and mixture is smooth. Remove from heat; stir in liqueur. Pour truffle filling over crust. Sprinkle with almonds. Refrigerate until firm. Cut into squares.
  5. Store in an airtight container in refrigerator for up to 1 week. May be frozen for up to 1 month.
Nutritional analysis per square:

119 calories, 7.5 g fat, 1.1 g protein, 13.1 g carbohydrate, 0.9 g fibre, 56 mg sodium