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Heavenly Chocolate Truffles

1 (8-ounce) package dark or bittersweet chocolate, coarsely chopped
1 cup heavy cream, at room temperature
1/2 cup (3-ounces) chopped white chocolate
1/2 cup chopped nuts
1 pound white chocolate
Chocolate sprinkles

1. Melt dark chocolate and heavy cream in double boiler over simmering water. Remove from heat and cool to room temperature.
2. Fold in 1/2 cup chopped white chocolate and the nuts.Transfer mixture to a covered bowl and place in refrigerator overnight.
3. Form chocolate into balls. Place on waxed paper-lined baking sheet. Refrigerate for 2 hours uncovered, then cover loosely and continue to chill overnight.
4. Melt white chocolate in double boiler over simmering water. Dip truffles and place on the waxed paper-lined baking sheet. Decorate with chocolate sprinkles.

Makes about 24 truffles.