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
About 3 1/2 dozen blanched whole almonds, toasted
Confectioners' sugar or coating

Melt butter, stir in cocoa. Cool in large mixing bowl. Combine cocoa mixture with confectioners' sugar. Gradually add cream and vanilla. Blend well. Chill until firm. Shape small amount of mixture around almond, form into 1 inch balls. Roll in confectioners' sugar coating until covered. Cover and chill until firm. Makes about 3 1/2 dozen. Freeze up to 4 weeks.

COATING:

Combine: 2 tbsp. cocoa