10 ounces frozen sweetened strawberries, thawed
3/4 cup whipping cream
24 ounces milk chocolate, chopped 
1 1/2 teaspoon vanilla
1/2 cup almonds, toasted and chopped fine

1. Puree strawberries in blender
2. Pour strawberry puree, in to sauce pan
3. Boil for 20 to 25 minutes until reduced to 1/4 cup
4. Add cream, return to boil, stirring frequently
5. Remove from heat, allow to cool slightly
6. Melt chocolate
7. Stir chocolate in to strawberry mixture
8. Stir in vanilla
9. Place in refrigerator over night
10. Scoop with teaspoon
11. Roll into balls, roll in almonds