6 tablespoons sweet butter

1/2 cup Hershey’s Cocoa

2 cups confectioners’ sugar

3 tablespoons cream

1 teaspoon vanilla

Mint Filling

Melt butter in a small saucepan over medium heat; add cocoa.  Heat, stirring constantly, just until mixture begins to boil.  Remove from heat; add confectioners’ sugar, cream and vanilla.  Return to low heat, stir until mixture appears melted and glossy.  Pour half of chocolate mixture into greased candy or silicone molds; chill 10 minutes until set while preparing mint filling.  Place remaining chocolate over low heat until melted.  Quickly pour into candy molds over mint filling.  Chill thoroughly.

Mint Filling

1 3-ounce package cream cheese

2 cups confectioners’ sugar

1/2 teaspoon vanilla

1/4 teaspoon pure mint or peppermint extract

2 or 3 drops green food color

1 tablespoon cream, optional

Combine cream cheese, confectioners’ sugar, vanilla, pure mint or peppermint extract and food color; blend well.  If needed, add cream, 1 teaspoon at a time, until filling is of spreading consistency.