Easter Truffles - cooking recipe

Ingredients

1 cup heavy cream
8 oz bittersweet chocolate (70% cocoa solids), coarsely chopped
1 cup walnuts, coarsely chopped

Preparation

Heat cream until just simmering in a medium saucepan. Remove immediately from the heat. Add chocolate and let stand for 5 mins.
Mix until silky smooth. Refrigerate 20-30 mins until firm.
Using 2 teaspoons, form mixture into about 25 balls. Roll in the chopped walnuts.
Store in an airtight container in the refrigerator. Return to room temperature before serving, so they are silky soft.