1 cup plus 2 Tbs whipping cream
1/4 cup butter
12 oz. semisweet chocolate, cut into chunks
6 oz. milk chocolate, cut into chunks
1 tsp vanilla
2 cups finely chopped cashews
In small 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" balls, then roll in chopped cashews. Store in
refrigerator.