Cashew Truffle Surprise

Directions

1. 1
   Cook and stir chocolate and cream in saucepan on low heat until chocolate is completely melted. Stir in vanilla. Refrigerate 1 hour or until firm. Meanwhile, reserve 30 nut halves. Finely chop remaining nuts.
2. 2
   Shape chocolate mixture into 30 (1-inch) balls with melon baller or teaspoon. Insert 1 nut half into center of each ball; reshape ball to enclose nut. (Balls need not be perfectly round.)
3. 3
   Roll in chopped nuts.
4. 4
   Place in waxed paper-lined rimmed baking sheet. Refrigerate 1 hour or until firm. Store in tightly covered container in refrigerator.
5. 5
   Remove from refrigerator 30 min. before serving to soften slightly.