Title: Cashew truffles
 Categories: Chocolate, Microwave, Desserts
      Yield: 15 Servings
 
      6    Ounces semisweet chocolate,
      2 tb Margarine or butter
    1/4 c  Whipping (heavy) cream
      1 tb Shortening
      1 c  Semisweet or milk chocolate
           -Chips
      3 tb Chopped cashews
 
  Heat semisweet chocolate in heavy 2-quart saucepan over low heat,
  stirring constantly, until melted; remove from heat. Stir in
  margarine. Stir in whipping cream and cashews.Refrigerate 10 to 15
  minutes, stirring frequently, just until thick enough to hold a
  shape. Drop mixture by teaspoonfuls onto aluminum foil-covered cookie
  sheet. Shape into balls. (If mixture is too sticky, refrigerate until
  firm enough to shape.) Freeze 30 minutes.Heat shortening and
  chocolate chips over very low heat, stirring constantly, until
  chocolate is melted and mixture is smooth; remove from heat. Dip
  truffles, one at a time, into chocolate. Place on aluminum
  foil-covered cookie sheet. Immediately sprinkle some of the truffles
  with finely chopped nuts if desired.Refrigerate truffles about 10
  minutes or until coating is set. Drizzle some of the truffles with a
  mixture of 1/4 cup powdered sugar and 1/2 teaspoon milk if desired.
  Refrigerate just until set. Serve at room temperature. Store truffles
  in airtight container. 15 CANDIES; 165 CALORIES PER CANDY.