Ingredients
- 12 oz semisweet chocolate morsels
- 3/4 cup heavy whipping cream
- 2 teaspoons pure vanilla extract
- 1 cup Diamond of California® walnuts, finely chopped
The Steps
- Preheat oven to 350°F. To toast walnuts, spread evenly on a baking sheet or in a shallow pan. Bake, stirring once or twice, until lightly browned and fragrant, 7 to 12 minutes. Set aside.
- Place chocolate in a medium bowl and set aside. In a small, heavy saucepan, bring heavy whipping cream to a boil. Pour over chocolate, add vanilla, and let sit for 2 minutes. Stir until smooth.
- Cool at room temperature, then place in the refrigerator for 2 hours. Remove and with a teaspoon, roll out ball to form truffles. Quickly roll in hands and place on a baking sheet lined with parchment paper. Place in refrigerator overnight.
- Roll in chopped walnuts. Store in an airtight container in the refrigerator.
