2 cups (12 ounces) chocolate morsels
1 cup pareve whipping cream
2 teaspoons vanilla extract
1 cup walnuts, finely chopped
Preheat oven to 350º. To toast walnuts, spread evenly on a baking sheet or in a shallow pan. Bake, stirring once or twice, until lightly browned and fragrant, 7 to 12 minutes. Set aside.
Place chocolate in a medium bowl and set aside. In a small, heavy saucepan, bring pareve whipping cream to a boil. Pour over chocolate, add vanilla, and let sit for 2 minutes. Stir until smooth.
Cool to room temperature, then place in refrigerator for two hours. Remove and with a teaspoon, roll out ball to form truffles. Quickly roll in hands and place on a baking sheet lined with parchment paper. Place in refrigerator overnight.
Roll in chopped walnuts. Store in an airtight container in the refrigerator.