2 2/3 cups firmly packed Valrhona Semi-sweet chocolate chips
1/3 cup fat-free half-and-half
1 tsp. vanilla
1 (7 oz.) jar marshmallow cream
1 cup Valrhona Bittersweet 70% chocolate chips, or more if needed
1 cup finely chopped toasted almonds or walnuts

Combine semi-sweet chocolate chips and half-and-half in a 4-cup measuring glass. Microwave on medium power, stirring after each minute, until the chocolate is melted and smooth, about 3 to 4 minutes.

Stir in vanilla and marshmallow cream. Pour into an airtight container; refrigerate for 3 hours. (If longer it can be too hard to scoop).

Use a small spoon to scrape a rounded teaspoon of the chilled truffle filling. Use the palm of your hands to roll the mixture into a ball; place on plate. Repeat with the rest of the truffle filling. Refrigerate while you prepare coatings.

Place bittersweet chocolate in a 1-cup measuring glass and microwave on low power, stirring after each minute, until chocolate is melted and smooth, about 2 to 3 minutes. Add toasted nuts to a small shallow bowl.

Using a small spoon or a truffle dipping tool, dip each of the truffles into the chocolate coating, gently shaking to remove any excess chocolate, then into the chopped nuts. Keep in refrigerator or at cool room temperature until ready to serve.