In top of double boiler,
melt chocolate over hot water.
Stir in condensed milk and vanilla.
Spoon into small shallow dish;
refrigerate 10-15 minutes or
until firm enough to shape.
Place nuts in pie pan.
With a teaspoon, scoop chilled
chocolate mixture. With another teaspoon,
push mixture from spoon into nuts.
Quickly roll in nuts, shaping into
a rough ball. Place in small bonbon paper cups.
Repeat with remaining chocolate mixture and nuts.
Quickly arrange on tray. Refrigerate.

To make ahead:
When truffles are frozen in single layer,
place in freezer bags.
Freeze up to 1 month.
Thaw in refrigerator.
Remove 15 minutes before serving.
Yield: 8 servings.