3 tbsp. butter, softened
1/2 c. sifted powdered sugar
6 (1 oz.) sq. semi-sweet chocolate, finely grated
1 egg yolk, slightly beaten
2 tbsp. creme de cocoa
24 whole almonds
1 c. finely chopped almonds

Cream butter; gradually add sugar, beating well. Add chocolate, egg yolk, and creme de cocoa. Chill mixture 1 hour. Shape into balls. Insert one whole almond into the ball, and roll the ball in chopped almonds. Refrigerate overnight.