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Cashew Truffles




Source of Recipe


Kraft's Celebrate The Holidays cookbook

You can use any type of nut you wish in the candy. For a darker chocolate taste, use all semisweet chocolate instead of part milk chocolate.

1 cup plus 2 Tbs whipping cream
1/4 cup butter
12 oz. semisweet chocolate, cut into chunks
6 oz. milk chocolate, cut into chunks
1 tsp vanilla
2 cups finely chopped cashews


In small saucepan, bring cream and butter to a boil. Remove pan from heat. Add chocolates and vanilla and stir until mixture is creamy and smooth. Refrigerate about 2 hours until candy is firm enough to handle easily. Form into 1" balls, then roll in chopped cashews. Store in refrigerator.