Cashew Truffle Surprise

1. 1

   Cook and stir chocolate and cream in saucepan on low heat until chocolate is completely melted.

2. 2

   Stir in vanilla.

3. 3

   Refrigerate 1 hour or until firm.

4. 4

   Meanwhile, reserve 30 nut halves.

5. 5

   Finely chop remaining nuts.

6. 6

   Shape chocolate mixture into 30 (1-inch) balls with melon baller or teaspoon.

7. 7

   Insert 1 nut half into center of each ball; reshape ball to enclose nut.

8. 8

   (Balls need not be perfectly round.)

9. 9

   Roll in chopped nuts.

10. 10

    Place in waxed paper-lined rimmed baking sheet.

11. 11

    Refrigerate 1 hour or until firm.

12. 12

    Store in tightly covered container in refrigerator.

13. 13

    Remove from refrigerator 30 min.

14. 14

    before serving to soften slightly.

* Per serving · 4 servings · Values may vary.

No additional tips available.