Walnut Truffles

In a large skillet, add the shelled walnuts, cover them with hot water and let them cook for 10 minutes.

This is the secret to easily shelling walnuts without using a nutcracker.

Next, drain all the water, remove the shells from all the walnuts and chop them with a knife into very small pieces or, if you prefer, you can crush them in a food processor.

Transfer them all to a medium bowl, add the grated coconut, the honey and mix until combined.

Now, grease a silicone cupcake mold with coconut oil and set aside. 

In a medium bowl, add the white chocolate, take it to the microwave and microwave at high power in 30-second intervals, always mixing between these breaks until fully melted. 

Transfer this white chocolate to a piping bag and divide it into portions of equal size in the mold we greased earlier. 

Take it to the fridge and let it chill for 5 minutes.

After this time has passed, divide the walnut mixture we prepared earlier into 6 portions of equal size and place them in the mold. 

Arrange them with a spoon, press them well with the bottom of a glass and set aside. 

In a medium bowl, add the dark chocolate, take it to the microwave and microwave at high power in 30-second intervals, always mixing between these breaks until fully melted. 

Transfer this chocolate to a piping bag and add to the mold, covering the walnut filling.

Take it to the fridge and let it chill for another 5 minutes.

After this time has passed, unmold and garnish with white chocolate to taste and walnuts.

Serve.