Cashew Truffles

1 cup plus 2 tablespoons whipping cream
1/4 cup butter
12 ounces semisweet chocolate, cut into chunks
6 ounces milk chocolate, cut into chunks
1 teaspoon vanilla extract
2 cups finely chopped cashews

In small saucepan, bring cream and butter to a boil. Remove pan from heat. Add chocolates and vanilla and stir until mixture is creamy and smooth. Refrigerate about 3 hours until firm enough to handle.

Form into 1-inch balls, then roll in cashews.

Store in refrigerator.