Recipe from: The Essential Mormon Cookbook by Julie Badger Jensen
½ c. heavy cream
1/3 c. sugar
6 Tbsp. butter
1 c. milk chocolate or semi-sweet chocolate chips
1 tsp. vanilla
Combine heavy cream, sugar, and butter in a small saucepan; bring just to boil. Remove from heat; immediately add chocolate chips. Stir until chips are melted; add vanilla. Pour into bowl. Cool, stirring occasionally, until chocolate begins to set. Cover and chill in refrigerator several hours. Form mixture into balls of desired size, working quickly to prevent melting. Roll in chopped nuts. Store in refrigerator or freezer until serving time.