Easter Truffles

1. 1

   Heat cream until just simmering in a medium saucepan. Remove immediately from the heat. Add chocolate and let stand for 5 mins.

2. 2

   Mix until silky smooth. Refrigerate 20-30 mins until firm.

3. 3

   Using 2 teaspoons, form mixture into about 25 balls. Roll in the chopped walnuts.

4. 4

   Store in an airtight container in the refrigerator. Return to room temperature before serving, so they are silky soft.

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