Melt butter and stir in cocoa. Cool. In a large bowl combine cocoa mixture with sugar. Add cream and extracts gradually while mixing. Blend well. Chill until firm. Shape a small amount of mixture around each almond to form 1-inch balls. Roll in confectioners’ sugar or in a mix of 1/2 confectioners’ sugar and 1/2 cocoa. Chill covered till firm. Freeze up to 4 weeks.
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