Oyster Candy

2 lbs sweet chocolate
1 pint whipping cream
14 ounces finely chopped walnuts

Chocolate must be exactly 2 pounds. Melt chocolate in a double boiler and cool slightly.
Whip cream until stiff.
Gradually fold whipped cream into melted chocolate.
Refrigerate until it is a chiffon texture. Watch carefully.(Stir and check every 5 minutes. Will take 5-30 minutes.)
Roll into teaspoon size balls and then roll in chopped walnuts. Refrigerate on waxed paper till set. Keep stored in refrigerator or freezer. Freezes very well.