16 ounce container dark chocolate frosting
1/2 stick butter; room temperature
2 1/2 cups graham cracker crumbs
1/2 teaspoon pure almond extract
1 cup almonds; very finely ground
48 chocolate kisses; unwrapped
Beat chocolate frosting and butter in large bowl until well blended. Mix in graham cracker crumbs and almond extract.
Place almonds in a pie pan or other shallow bowl. Shape chocolate mixture into 1-inch balls. Roll each ball in very finely ground almonds to coat. Place balls on cookie sheet.
Using a finger, make deep indentation in center of each ball. Fill indentations with chocolate kisses.
Refrigerate for 30 minutes, or until cold.
Source: Sandra Lee Semi-Homemade Desserts