Chop dark chocolate and place it in a bowl.
Heat cream. Remove from flame once it is piping hot and is about to boil and pour it on the chopped chocolate.
Let it sit on counter for five minutes. Keep on swirling the bowl to mix chocolate and cream.
With a spatula mix them until you get a smooth creamy mixture.
If you feel that there are still chocolate lumps left in the mixture, place it on a double boiler and stir until it is smooth. You can also microwave it on medium for 10 seconds alternatively.
Cover bowl with cling wrap and set aside for 4-5 hours or until thick.
Now add the white chocolate or the nuts and mix it well.
Melt dark chocolate in a double boiler or microwave.
Using a pastry brush, brush the chocolate in the interiors of the wafer balls.
Set aside until the chocolate is set.
Now with the help of a small spoon, fill the balls with the white chocolate and ganache mixture.
Place two half spheres to form a ball.
Finish with all the balls and chill them for 30 minutes.
Now melt chocolate again.
Roast the broken cashew and place it in a plate.
Now dip each wafer ball in chocolate and place it on the cashew nuts.
Allow it to set for 10 minutes in fridge.
Place them in a paper liner or cover it with a foil and store in air tight box.
Enjoy!!!!
