Homemade Filled Chocolates

CHOCOLATE MOLD

1. On low heat place the 5 ounces of dark chocolate (I did half and half) (broken into pieces) in a small-medium bowl over a pot of water (make sure bowl does not touch the water). Melt until smooth, stirring often with a fork or whisk. Remove from heat, let cool down (10-15 minutes). See below for tempering instructions.
2. Coat the chocolate molds swirling it around (I used a pastry brush to fill in the empty spots), then tip the mold over to empty out the excess chocolate (I let it drain for approximately 5-10 minutes over a cookie rack), place the mold in the freezer for approximately 10 minutes, remove and coat one more time with the melted chocolate. This time refrigerate while making the Chocolate Filling.

CHOCOLATE FILLING

1. Heat the cream until very hot but not boiling. In a medium bowl add the chopped chocolate and sugar, pour the hot cream over the white chocolate mixture, stir until smooth (you may have to place the bowl over a pot of boiling water or in the microwave if it doesn't completely melt). 
2. Let sit approximately 15-20 minutes until cooled and thickened. Remove the mold from the fridge, place the chocolate filling in a pastry bag (or use a small spoon) and fill the molds ¾ full, tap the mold down a few times on the counter top to remove the air bubbles, top with the remaining melted dark chocolate, and again tap the mold lightly on the counter top. Remove the excess chocolate with a spatula and refrigerate 30 minutes to 1 hour until firm. Remove chocolates carefully from mold and serve. Enjoy!