Make Ganache Filling

1. In a medium saucepan, bring heavy cream to a scald (the point just before boiling) over high heat*
2. Shut off the heat and remove saucepan. Add 1½ lbs chopped chocolate and allow to melt, whisking continuously until smooth
3. Pour ganache onto a rimmed sheet pan (for faster cooling), or in a bowl. Cover with plastic, pressing atop the ganache and allow to set in the refrigerator at least 30 minutes
4. *To flavor the ganache, add flavoring agent to cream, then bring to a scald (spices, etc.). To add liqueur, substitute half of the cream with a liqueur and bring to a scald before adding the chopped chocolate to melt

Temper Chocolate for Molds

1. Simmer 1” of water in a medium saucepan, and fit a heatproof stainless steel bowl atop (do not allow the bottom of the bowl to touch the water)
2. Add chopped chocolate, minus about a half cup (to use as the “seed”) to the bowl to melt. Using a digital meat thermometer, heat the melted chocolate to 110º. Do not allow the chocolate exceed 120º
3. Once the proper temperature is reached, remove the bowl of chocolate from the heat and wipe the bottom of condensation
4. Slowly add the reserved “seed” and stir into chocolate, a little bit at a time, never adding more until the last addition has fully melted, and allow the temperature of the chocolate to drop down to 91º
5. To keep chocolate at the correct temperature, cover with plastic wrap and place on a heating pad set to medium heat

Coat Molds

1. Spoon the tempered chocolate into the candy molds, to fill to the top
2. Rap the molds against the countertop a few times to allow the chocolate to settle into the details of the molds, and to eliminate air bubbles
3. Over a sheet pan or a bowl, turn the molds upside down and drain the molds of excess chocolate, swirling in a circular motion, and take a metal bench scraper to scrape the excess chocolate around the molds
4. Return the molds to their upright position and set aside for the chocolate to solidify for 10-15 minutes. You will know that the chocolate is set when it has lost its shine. Assure that the tempered chocolate remains at 91º

Fill & Top Molds

1. Transfer cooled ganache into a pastry bag fitted with a medium round tip
2. Pipe ganache into the molds, almost filling to the top, but leaving room for the bottom layer of tempered chocolate
3. Push down any “tails” of ganache with a slightly-damp finger to smooth
4. Pour tempered chocolate across backs of molds, covering ganache completely
5. Rap a few times against the countertop to settle chocolate and eliminate air bubbles. Holding the molds at an angle, scrape excess chocolate from around mold with a bench scraper, only scraping once or twice (any more will tear up the back layer of the tempered chocolate in the molds)
6. Refrigerate molds at least 10-15 minutes until the chocolates are firm enough to pop out. Keep a small amount of tempered chocolate at 91º to add tails to bunnies after removing from the molds
7. To remove, flip molds upside-down and rap at an angle firmly against counter top in one motion. The candies should pop out in one or two taps
8. Once removed from molds - and with gloved hands so as not to get fingerprints on the chocolate - use a toothpick and dab a tiny bit of chocolate where you would like to stick the tail. Add marshmallow, and allow to firm a few additional minutes
9. Give as gifts, or eat immediately! Store at room temperature in a covered container