Oil in advance, remove from refrigerator, it should be a little soft and plastic, but in any case not soggy!

Chocolate melt in a water bath (if it will be bad to burn, you can add a tablespoon of low-fat cream or milk), place in a bowl and let cool slightly, it should not be hot so that the oil does not drip when mixing. Oil stir with a spoon (no butter) with cocoa and powdered sugar, then add the chocolate, stir well with a spoon until a homogeneous consistency and color.

Mold (I cap oiler) to cover with cling film, put into it a lot, to smooth the surface. Remove the mold with butter in the refrigerator until hardens. Then overturn onto a plate, remove the film. Store in the refrigerator in a sealed container. Bon appetit!!!