Once you have added your nuts, spoon in the chocolate into each mold until completely filled. Make sure to fill them to the top and to level them out with a knife.
Once filled, place them in the fridge to cool for 3+ hours. Once cooled, then can be eaten whenever! I prefer to store them in a plastic bag or tupperware inside the fridge to prevent them from melting.
They keep for about 2-3 weeks depending on the freshness of the heavy cream you use. But they're usually long gone before that. You can also keep them in the freezer for about a month, completely sealed and covered.
I made about 24 small chocolates and 3 large chocolate bars which equals to about 42 small chocolates in total.
For the whole batch, it's 3845 calories, 384g fat, 76.46g carbs, 50.1g fiber, 39.52g protein.