| 1 | Heat semisweet chocolate in heavy 2-quart saucepan over low heat, stirring constantly, until melted; remove from heat. |
| 2 | Stir in margarine. |
| 3 | Stir in whipping cream and cashews.refrigerate 10 to 15 minutes, stirring frequently, just until thick enough to hold a shape. |
| 4 | Drop mixture by teaspoonfuls onto aluminum foil-covered cookie sheet. |
| 5 | Shape into balls. |
| 6 | (if mixture is too sticky, refrigerate until firm enough to shape). |
| 7 | 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. |
| 8 | Dip truffles, one at a time, into chocolate. |
| 9 | Place on aluminum foil-covered cookie sheet. |
| 10 | Immediately sprinkle some of the truffles with finely chopped nuts if desired.refrigerate truffles about 10 minutes or until coating is set. |
| 11 | Drizzle some of the truffles with a mixture of ?cup powdered sugar and ?teaspoon milk if desired. |
| 12 | Refrigerate just until set. |
| 13 | Serve at room temperature. |
| 14 | Store truffles in airtight container. |
| 15 | 15 candies; 165 calories per candy |
