1/3 c. butter
1/2 c. Hershey's European Style cocoa
2 1/2 c. confectioners' sugar
1/2 c. whipping cream
1 1/2 tsp. vanilla extract
1/2 tsp. almond extract, optional
3 1/2 doz. blanched whole almonds, confectioners' sugar or coating

Melt butter, stir in cocoa. Cool. In large mixer bowl combine cocoa mixture with confectioners' sugar; gradually add cream, vanilla and almond extract, if desired. Blend well. Chill until firm. Shape small amount of mixture around almond, for into 1 inch balls. Roll in confectioners' sugar or coating until covered. Cover and chill until firm or freeze up to 4 weeks. Reroll before serving, if desired.

Coating: Combine 2 tablespoons confectioners' sugar and 2 tablespoon Hershey's European Style Cocoa.