Mix butter, vanilla, milk and powdered sugar. Mix well and refrigerate til firm enough to handle. Roll into balls using about 1/2 teaspoon per ball. Freeze creme balls overnight.
Melt dipping chocolate over hot water. Take extreme care not to let any water spill over into chocolate. Pour small amount of chocolate onto marble slab. Roll frozen cream ball in chocolate, coating completely. Roll in almonds and refrigerate til ready to serve.