3 1/2-4tablespoonwhipped or whole cream(depending on thickness) (52-60 grams)
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).
Then coat the chocolate molds swirling it around (I used a pastry brush to fill in the empty spots) and then tip it 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.
Chop the white chocolate (or milk 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 (you may have to place the bowl over a pot of boiling water 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 3/4 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. Remove chocolates carefully from mold and serve. Enjoy!
Keep stored in cool dry place, in air tight containers. I actually made mine in advance and froze them.