Ingredients
1 cup whipping cream
2 tablespoons whipping cream
1/4 cup butter
12 ounces semisweet chocolate, chopped
5 ounces milk chocolate, cut into chunks
1 teaspoon vanilla
2 cups finely chopped cashews
Directions
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 inch balls, then roll in chopped cashews. Store in refrigerator.
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