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.
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
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).
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!
Notes
To temper chocolate all you need is a bowl, a pan and a thermometer. You can use either a double boiler or place a bowl over a pot of simmering water (make sure the bowl does not touch the water). Use a good quality chocolate (be sure to chop it into pieces) keep aside a quarter of the chocolate in a separate bowl to add later. Bring the water in your saucepan to a simmer. Using a silicone spatula continuously stir the chocolate until it is melted and smooth. Place your theremometer in the chocolate and bring it to –118F (48C) for Dark Chocolate - 112F (45C) for Milk Chocolate. orRemove the bowl of chocolate from the saucepan and carefully wipe the steam from bottom of the bowl. Do not let even one drop of water fall into the chocolate because it will cause the chocolate to seize and then your chocolate is completely ruined! So please be careful! Then add the remaining chocolate to the melted chocolate, this will help bring down the temperature of the chocolate. Keep stirring until the temperature of the chocolate reaches – 89-90F (32C) for Dark Chocolate - 86-88F (30C) for Milk Chocolate.Since I had a little leftover melted chocolate I decided to fill some small flat molds and make a few solid chocolates, including a few spoons. I refrigerated them for an hour or two and they popped out of the molds perfectly. With the left over white chocolate filling I dipped the spoons in it and then dipped them in a some red and green sprinkles.Homemade chocolates stored in a tightly sealed airtight container will last 1-2 months in the fridge and 1-2 weeks in a cool room. Stored in an airtight freezer safe container they will keep for up to 6 months.If the chocolate start to smell off or look off in appearance, or if mold appears, it is time to discard the chocolates.