Place semi-sweet chocolate in a medium heat proof bowl and set aside.
In a small saucepan over medium heat, bring cream to a low simmer. Just after small bubbles collect on the edges, remove from heat and pour over the chocolate.
Allow to stand one minute before stirring mixture until smooth. Stir in butter until completely melted and glossy.
Allow truffle mixture to cool and then refrigerate for 2 hours.
Melt milk chocolate candy melts according to package directions and transfer to a piping bag or ziplock bag. Cut a tiny opening in one corner or use a #1 piping tip to pipe a thin layer of chocolate into each cavity of your mold. Tap on a hard surface to evenly distribute and release air bubbles.
Scoop out about a teaspoon of chilled truffle mixture and roll in your hands until just smaller in size than the cavities in the mold. Place truffle inside mold and pipe additional chocolate around sides and on top.
Tap mold on a hard surface several times to release any air bubbles. Pipe additional chocolate and repeat as needed to fill the cavities.
Refrigerate for 15 to 20 minutes before carefully removing truffles from mold.
Store in an airtight container for up to one week.
For Peppermint Toads
Add ½ teaspoon of peppermint extract when adding butter to melted chocolate and cream.
Coat truffles with dark chocolate candy melts instead of milk chocolate.
Recipe by Bake Love Give at http://bakelovegive.com/chocolate-frogs-peppermint-toads/