Cashew Truffles
1 cup whipping cream, plus 2 tbs whipping cream
1/4 cup butter
12 oz semisweet chocolate, chopped
5 oz milk chocolate, cut into chunks
1 tsp vanilla

2 cups finely chopped cashews
In a medium 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.