8 oz. white chocolate, broken into small pieces
1/4 cup butter
1/2 cup sifted confectioner's sugar
1 egg yolk
2 T creme de cacao liqueur
1 cup chopped toasted almonds
Melt chocolate and butter in top of double boiler over low heat, stirring constantly. Remove from heat. Add sugar, egg yolk and liqueur and beat with electric mixer until smooth. Pour into shallow glass casserole, cover and refrigerate for 1 hour. Shape mixture into 1" balls, roll in chopped almonds. Cover and refrigerate for 8 hours.