8 ounces semisweet chocolate, coarsely chopped
1/2 cup heavy cream
4 tablespoons unsalted butter, at room temperature
1/2 cup coarsely chopped milk chocolate
1/4 cup unsweetened cocoa
1/4 cup finely ground almonds

Put the semisweet chocolate in a medium-size mixing bowl and set aside. In a small saucepan, heat the cream over medium heat until hot but not quite simmering. Pour the cream over the chocolate and let stand for 3 or 4 minutes. Stir until smooth. Using a hand-held electric mixer, beat in the butter until the mixture is light and creamy. Refrigerate until firm, about 45 minutes. Use a teaspoon or melon baller to scoop up heaping teaspoons of the chocolate mixture, then use your hands to roll them into smooth balls, about 3/4-inch in diameter. Melt the milk chocolate. Line a baking sheet with waxed paper. Coat some truffles in the melted chocolate, some in cocoa powder and some in almonds, setting them on the baking sheet as they're ready. Refrigerate until firm, about 30 minutes. The truffles will keep in an airtight container in the refrigerator for up to 1 week and in the freezer for several weeks.