Melt chocolate and spoon a generous amount into each cavity.	Use a baby spoon or shed proof craft brush to push the chocolate around the edges of the cavity. Make sure there are no thin spots.	Turn mold upside down and allow excess to drip onto wax paper. Turn upside right and place in freezer for about 30 seconds to a minute. Remove from freezer when set.
Roll, spoon or squeeze your filling into each cavity. Fill about 3/4's full. You can roll your fondant if firm enough to place inside. If you like a creamier center you can spoon it in or use a disposable pastry bag to squeeze it in.	Cover the filling making sure to get chocolate out to the edges. Tap ever so gently to release air bubbles and place back into the freezer until bottom has set. For removing, cover with wax paper, and turn mold over carefully. Set down on counter and tap lightly only those pieces that have not broke free.	Other Tips If you would like your shell to be somewhat thicker, it is not necessary to pour out excess or place in the freezer first. After you have coated the sides you can place the filling in, cover and then place in the freezer to set.