Hazelnut Buttercreams

1/2 cup soften butter
4 oz cream cheese (softened)
1 cup finely chopped hazelnuts
1 tsp almond extract
1 lb chocolate almond bark

In a large bowl, beat butter, and cream cheese at medium speed with an electric mixer until smooth.
Beat in hazelnuts and extract. gradually beat in confectioners sugar. cover and chill for 2 hours.
shape dough into 1/2 inch balls. place on waxed paper-lined baking sheets. freeze for 2 hours until firm.
Melt chocolate almond bark according to package directions. Dip frozen hazelnut buttercreams into melted chocolate using toothpicks, or 2 forks place on waxed paper. Drizzle with melted white chocolate if desired.