Easter Truffles

Directions

1. 1
   Heat cream until just simmering in a medium saucepan. Remove immediately from the heat. Add chocolate and let stand for 5 mins.
2. 2
   Mix until silky smooth. Refrigerate 20-30 mins until firm.
3. 3
   Using 2 teaspoons, form mixture into about 25 balls. Roll in the chopped walnuts.
4. 4
   Store in an airtight container in the refrigerator. Return to room temperature before serving, so they are silky soft.