1/3 C heaving whipping cream
6 Tbs unsalted butter cut into small pieces
2 C Ghirardelli 60% Cocoa Bittersweet chocolate chips OR (2) 4oz Ghirardelli 60% Cocoa Bittersweet Chocolate baking bars
3/4 C finely chopped almonds
Bring the cream to a simmer in a small saucepan. Add butter and stir until melted. Add Ghirardelli chocolate, stir until melted and smooth.
Remove from heat and pour the chocolate mixture into a shallow bowl. Cool, cover and refrigerate until firm - at least 2 hours. Roll mixture into 1" balls and then roll each ball into the finely chopped almonds.
Put into a cute little mini muffin tin sized holiday or foil cupcake liner.
