Directions

1. In a heavy medium saucepan, combine milk chocolate and whipping cream. Place over very low heat, stirring occasionally until just melted (mixture may appear curdled). Stir in the almond extract. Cover and chill for 1 to 2 hours or until firm.
2. Line a cookie sheet with waxed paper. Shape candy into 1-inch balls; place on waxed paper. Chill, uncovered, for 20 minutes.
3. Meanwhile, place candy coating in a medium saucepan over very low heat, stirring constantly until its melted. (Or melt the two candy coatings in separate pans.) Cool slightly to avoid melting the chocolate balls.
4. Quickly dip balls, one at a time, into melted candy coating. Lift out with a fork and let excess coating drip off truffles. Place truffles on the same cookie sheet. Let stand until coating is set. If you like, drizzle tops with the same or opposite color melted candy coating. Let stand until set. Store in a tightly covered container at room temperature up to 24 hours or freeze for longer storage.