Here's a bonbon that kind of bombed when I tried to make it. I guess chocolate covered almonds are only easy if your chocolate behaves differently than mine did...
The idea of the recipe is to first coat the almonds in a warm sugary cinnamon mixture, then freeze the coated almonds, then pour melted chocolate over the chilled almonds (this is when my process broke down), allow to drip on a wire rack, chill again, then toss in cocoa to coat.
There was no dripping chocolate to be had with mine. The chocolate (perhaps not warm enough?) just glommed on to the almonds, resulting in big globs of sticky chocolate. Very messy!
But, they are quite good, especially the cinnamon crunch beneath the powdery chocolate chew.