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)
About 3 1/2 doz. blanched whole almonds, toasted
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, blending well. Chill until firm. Shape small amount of mixture around almond. Form into 1 inch balls. Roll in confectioners' sugar or coating until covered. Cover and chill until firm or freeze up to 4 weeks.