Take dark chocolate
in a bowl and melt it on a double boiler.
Dry-roast walnuts and
almonds in a non-stick pan till golden and crunchy.
from heat and mix till it cools down to room temperature. Add roasted nuts and mix well.
Pour the chocolate-nut
mixture into a small heart shaped silicon chocolate moulds, tap and scrape out the excess chocolate with a scraper. Keep the moulds in the refrigerator for 10-15 minutes or till set.