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

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

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