1 (11 1/2 oz.) pkg. 92 c.) chocolate chips
1/4 c. sour cream
2 tbsp. almond flavoring
2/3 c. finely chopped toasted almonds

In top of double boiler (not boiling water) melt chocolate chips over hot water, stir until smooth. Remove from heat. Blend in sour cream and almond flavoring. Chill until firm. Drop by rounded measuring teaspoonfuls onto foil lined cookie sheets. Shape into balls. Roll in almonds. Chill until firm. Makes about 2 1/2 dozen truffles.