Wrap the bottom of the mold with plastic wrap and tie it around with a rubber band to tighten the cling film. So that no chocolate will flow out underneath, and the mold will be cut into the size of the mold.
Put the whipped cream and leeches in the milk pot and boil them. Draw them in a pot filled with chocolate.
Add butter and use a spatula to turn it from bottom to top, then cover with plastic wrap or lid and smother for 1 minute.
Gently stir with a whisk, if the chocolate is not completely melted, stir it with a little heat until it is completely melted.
Pour into the mold and refrigerate for 2 hours in the refrigerator.
When the chocolate turns into a solid, even the baking paper is taken out from the mold, and the hot knife is used to cut into the size that you like. If you want to make the truffle shape, you can also round it, but the basic shape of the raw chocolate is flat. Pour a small amount of cocoa powder into the small bowl and roll a layer of cocoa powder around the chocolate by hand.