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

Cream butter; gradually add sugar, beating well. Add chocolate, egg yolk, and creme de cacao; beat until blended. Chill mixture 1 hour.

Shape mixture into 1" balls, inserting one whole almond into center of each; roll in chopped almonds. Cover and refrigerate overnight. Yield: about 2 dozen.