Homemade Filled Chocolates

Ingredients
CHOCOLATE MOLD

• 5 ounces dark chocolate or milk chocolate or half of each

WHITE CHOCOLATE FILLING

• 2½ ounces white chocolate or milk chocolate
• 3½ to 4 tbsp whipped or whole cream
• 2 tbsp powdered sugar

Instructions
CHOCOLATE MOLD

1. On low heat place the 5 ounces of dark chocolate in a small-medium bowl over a pot of water (PS: make sure bowl does not touch the water). 
2. Melt until smooth, stirring often with a fork or whisk. Remove from heat, let cool down around 10 to 15 minutes. 
3. Coat the chocolate molds swirling it around and then tip it over to empty out the excess chocolate, 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. Chop the white chocolate into small pieces, mix together with the powdered sugar, in a small saucepan heat to hot but not boiling the cream, and pour over the white chocolate mixture,  stir until smooth. 
2. Let sit approximately 15 to 20 minutes until cooled and thickened. Remove the mold from the fridge, place the chocolate filling in a pastry bag and fill the molds ¾ full, tap mold down a few times on counter top to remove air bubbles, top with remaining melted dark chocolate and again tap mold lightly on counter top to remove air bubbles remove excess chocolate with a spatula and refrigerate 30 minutes to 1 hour until firm. 
3. Remove chocolates carefully from mold and serve. Enjoy! 
4. Keep stored in cool dry place, in air tight containers. I actually made mine in advance and froze them.

This article and recipe adapted from this site!