In a small saucepan, bring cream ot a boil over Medium-Low heat. Remove from heat. Add chocolate and stir until melted. Combine chocolate mixture, confectioner's sugar, almond paste and brandy in a medium bowl. Spread mixture in an 8" suqare glass baking dish. Cover and refrigerte 1 hour or until firm enough to shape. Using a melon baller or small spoon, shape into 1" balls. Roll in ground almonds. Store in an airtight container in refrigerator. Mc formatting by bobbi744@sojourn. Com