Almond-Chocolate Truffles

• 1/2 cup whipping cream
• 2 Tbsp. unsalted butter
• 1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, finely chopped
• 4 triangles TOBLERONE Swiss Dark or Milk Chocolate with Honey and Almond Nougat, coarsely chopped
• 1/2 cup chopped PLANTERS Almonds
• 1/2 cup cocoa powder

1. Pour cream into medium saucepan.
2. Add butter.
3. Bring just to boil on medium heat, stirring occasionally.
4. Remove from heat.
5. Add semi-sweet chocolate.
6. Let stand 30 sec.
7. or until chocolate begins to melt.
8. Stir until chocolate mixture is shiny and smooth.
9. Add dark chocolate; stir until completely melted.
10. (Note: Nougats will not melt so mixture will not be smooth.)
11. Transfer to bowl; cover.
12. Refrigerate at least 1 hour or overnight until mixture is firm enough to scoop.
13. Roll chocolate mixture into 24 (1-inch) balls, using a teaspoon to scoop out the chocolate for each ball.
14. (If chocolate mixture becomes too soft to roll, return to refrigerator for 15 min.
15. to firm up.)
16. Roll balls in almonds or cocoa powder.
17. Place on baking sheets lined with parchment paper or waxed paper; cover.
18. Refrigerate until ready to serve.

whipping cream, unsalted butter, chocolate, triangles toblerone, almonds, cocoa powder

Taken from www.kraftrecipes.com/recipes/almond-chocolate-truffles-105228.aspx (may not work)