Oyster Candy

Directions

1. 1
   Chocolate must be exactly 2 pounds. Melt chocolate in a double boiler and cool slightly.
2. 2
   Whip cream until stiff.
3. 3
   Gradually fold whipped cream into melted chocolate.
4. 4
   Refrigerate until it is a chiffon texture. Watch carefully.(Stir and check every 5 minutes. Will take 5-30 minutes.)
5. 5
   Roll into teaspoon size balls and then roll in chopped walnuts. Refrigerate on waxed paper till set. Keep stored in refrigerator or freezer. Freezes very well.