Balls: In a small saucepan over low heat melt chocolate with butter. Stir frequently until melted, remove from heat and set aside to cool.
In a medium bowl mix sugar, egg, egg yolk and almond essence until light and fluffy. Stir in the melted chocolate. Combine flour and walnuts and stir into the mixture until just combined. Shape dough into 2cm balls and place them 3cm apart on ungreased baking trays. If the dough is too sticky refrigerate for 30 minutes before forming balls.
Bake in the preheated oven for 8 to 12 minutes or until firm to the touch. Transfer to wire cake racks immediately and set aside to cool.
Glaze In a small saucepan over low heat melt chocolate and butter together, stirring frequently until smooth. Remove from heat and stir in vanilla and icing sugar until well blended.
Beat in the milk one tablespoon at a time until the glaze is of the desired consistency. Dip the tops of the balls into the glaze and allow to dry completely before storing in an airtight container.