Almond Brandy Truffles

In a small saucepan, bring cream to a boil over medium low heat.

Remove from heat; add chocolate and stir until melted. Combine chocolate mixture, confectiner's sugar, almond paste, and brandy in a medium bowl.

Spread mixture in an 8 inch square glass baking dish. Cover and refrigerate 1 hour or until firm enough to shape.

Using a melon baller or small spoon, shape into 1 inch balls; roll in ground almonds. (I have rolled some in sprinkles as well). Store in airtight container in refrigerator.