Ingredients
Method
1.Break chocolate into a small saucepan, add cream; stir over low heat until smooth. Stir in vanilla. Transfer mixture to a small bowl, cover; refrigerate 3 hours or overnight.
2.Working with a quarter of the chocolate mixture at a time (keep remainder in refrigerator), roll rounded teaspoons of mixture into balls; place on a baking-paper lined tray. Refrigerate truffles until firm.
3.Working quickly, roll balls in combined nuts and salt, return to tray; refrigerate until firm.
