Melt cocoa butter or alternative over very low heat. (This is important. If you heat the oil too high, your nice chocolate coating will end up as a gloppy mess. Still edible, but not pretty. Not that I ever did that or anything :-).)
Transfer the oil to a bowl, add other ingredients and mix well. I used my Bamix immersion blender to do the mixing. It works great and is my new favorite kitchen tool.
Spoon a small amount of the melted chocolate into your molds. Just enough so you have the thickness that you'd like the chocolate coating to be.
Place mold in fridge to harden while you make the filling.
For filling, combine all ingredients in a bowl and mix well.
Place filling in freezer to firm.
When filling is more firm, remove from freezer and shape into tiny balls.
Place one small ball of filling into each mold, on top of the hardened chocolate.
Spoon the remaining chocolate all over the filling and fill the mold.
Level off the mold with a knife, if desired, for a nicely shaped candy.
Chill until firm and store in fridge or freezer (if you can keep out of them that long).