Directions In a bowl set over a pan of hot, not boiling, water, melt the chocolate in the cream. Stir until smooth. Stir in the almonds and bourbon. Pour the mixture into an 8-inch square pan. Chill, uncovered, until firm, about 1 hour. Cut into 64 squares. Roll each square into a ball, and then roll in the coconut. Chill the balls until ready to serve. Tip: The white chocolate mixture has to be chilled for 1 hour before you can roll the balls.