Ingredients
4 milk chocolate candy bars (7 ounces each), halved1 cup heavy whipping cream1/4 cup strawberry spreadable fruit1-1/2 teaspoons vanilla extract1-1/4 cups chopped almonds, toasted
Preparation
Place chocolate in a food processor; cover and process until chopped. In a small saucepan, bring cream just to a boil. Pour over chocolate; cover and process until smooth. Stir in spreadable fruit and vanilla until combined. Transfer to a small bowl; cool to room temperature, stirring occasionally. Refrigerate until firm, about 3 hours.
Shape into 1-in. balls. Roll in almonds. Store in an airtight container in the refrigerator.
