Nutrition per serving may change if servings are adjusted.
8 ounces bittersweet chocolate, chopped
½ cup fat-free half-and-half
1 tablespoon pure maple syrup
¾ cup whole cashews
¼ teaspoon coarse salt
Place chocolate in a medium bowl; set aside. In a small saucepan, bring half-and-half just to boiling; pour over chocolate. Stir until chocolate is melted. Stir in maple syrup. Cover and freeze about 2 hours or until firm.
Meanwhile, preheat oven to 350°F. Line a shallow baking pan with parchment paper. Place cashews on prepared baking pan. Bake for 8 to 10 minutes or until golden, stirring once. Set aside 40 whole cashews. In a food processor, combine the remaining cashews and the salt. Cover and process with several on/off turns until nuts are finely chopped. Transfer finely chopped nuts to a small bowl; set aside.
Divide chocolate mixture into 40 portions. Place a whole cashew in the center of one of the portions; shape into a ball. Roll ball in the chopped cashew mixture. Place on a baking sheet. Repeat to make 40 truffles total. Cover and chill until serving time. Let stand at room temperature for 30 minutes before serving.