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Heat cream in medium sized sauce pan to simmering; remove from heat.
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Add chopped semisweet chocolate and butter, whisking until smooth.
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Cool to luke-warm and stir in almonds.
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Refrigerate covered in a medium sized bowl, stirring occasionally until firm (4 hours to overnight).
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Once set, scoop with a #100 scoop (or melon baller).
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Quickly roll into 1-inch balls.
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Freeze uncovered on baking sheets until hard (about 1 hour).
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Temper chocolate (or melt dipping chocolate).
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Dip centers decorating as desired and let harden.
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Store in an airtight container.