For the chocolate ganache: Heat the fresh cream till little bubbles are formed.

Now in a bowl take both the grated chocolates and pour the heated fresh cream.

Cover this bowl for 10 minutes and then mix the contents properly.

Let the ganache come to room temperature then keep it in refrigerator for about half an hour to set.

Now in two bowls take the set chocolate ganache and in another one mix all the dry fruits powder. (It the powder is not fine then also it's ok)

In a mixing bowl add the dry fruits powder first and then add as required ganache to it.

Mix them properly.

Transfer the contents into a heart-shaped silicone mould for chocolates.

Let it set in the fridge for about an hour.

Demould the choco-nutty hearts, decorate them with colourful heart-shaped sugar decorations and serve them to all this Christmas.