Dark chocolate and milk chocolate work together beautifully in these candy confections, which also include ground walnuts and butter, for extra richness and to help melt the chocolates into a smooth and creamy consistency. You'll need special candy molds, available at specialty supply shops and online, or get creative and use small silicone ice cube trays. Freeze to set, about five minutes, before carefully unmolding. These are best served at room temperature.
- 200 grams dark chocolate
- 200 grams milk chocolate
- 3 teaspoons walnut (ground)
- 1 teaspoon butter
- Melt the chocolates and butter together. Once melted, add the walnut, stir everything well and (while it is still hot) put it in molds (whatever shapes you prefer). Place molds in freezer for 15 minutes.
- Remove the candies from the molds after the 15 minutes and let sit in a place that's not too hot. I tried adding white chocolate to some just to see if I could add something else, but it was difficult to handle the extra ingredient so I kept it simple.