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 dozen 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. Reroll before serving, if desired.

COATING:

Combine 2 tablespoons confectioners' sugar and 2 tablespoons Hershey's European style cocoa.