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.