Recipe

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• 2 lbs sweet chocolate
• 1 pint whipping cream
• 14 oz finely chopped walnuts

• 1 Chocolate must be exactly 2 pounds. Melt chocolate in a double boiler and cool slightly.
• 2 Whip cream until stiff.
• 3 Gradually fold whipped cream into melted chocolate.
• 4 Refrigerate until it is a chiffon texture. Watch carefully.(Stir and check every 5 minutes. Will take 5-30 minutes.)
• 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.