Coat the insides of a silicon mold with tempered chocolate and cool in the refrigerator. Please apply thickly because if it's too thin, it'll break upon removal.
Melt the truffle ingredients by submerging in hot water, then add to the silicon mold prepared in step 1. Try to fill the molds up to 80% full with the truffle ingredients. Cool again in the refrigerator.
Once cooled, add the chocolate. Drop the mold from a height of about 10 cm a few times to get the tops to flatten out.
Once cooled and stiffened, remove from the mold and it's complete.
If you have any truffle mix remaining, you can roll it up for a fun variation.
Story Behind this Recipe
I make truffles every year. This year I got a silicon mold so I tried it out.
If the chocolate hasn't properly hardened when you try to remove it from the mold, it'll break or lose shape, so please be careful of that.