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.