Chocolate Truffles - cooking recipe

Ingredients

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
1/2 tsp. almond extract (optional)
about 3 1/2 doz. blanched toasted almonds
Coating (follows)

Preparation

Melt butter; stir in cocoa.
Cool.
In large mixer bowl combine cocoa mixture with 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 coating until covered.
Cover and chill until firm or freeze up to 4 weeks.
Re-roll in coating before serving. Makes about 3 1/2 dozen.