1 (8 oz.) pkg. cream cheese, softened
1 1/2 lbs. powdered sugar
2 tsp. almond extract
1 (12 oz.) pkg. chocolate semi-sweet chocolate pieces
1/4 brick paraffin

To make filling, combine first 3 ingredients and mix well. Refrigerate until firm. Roll into small balls and freeze on waxed paper. Melt chocolate and paraffin in top of double boiler. Dip frozen fondant in melted chocolate. Chill. Fondant can be tinted pink or green.