Place your candy mold on a flat tray. Fill each candy cavity approximately 4/5ths of the way. Reserve a tiny bit of the melted chocolate for fix ups.
Fill your pipping bag with Fuller’s Sugarhouse pure maple cream. Cut a small hold at the tip (the size of a thin straw). Stick the tip of the pipping bag just into the very top of the filled chocolate in the mold and pipe a bit of the filling into the center of the chocolate in each cavity.
When done, use the reserved chocolate to cover any of the cavities where you can see the maple butter protruding at the top.
Carefully transfer the tray into the freezer and freeze for approx 30 mins, or chill in the fridge for a few hours. Once the chocolate is set, pop out of the mold and enjoy. Keep chocolates refrigerated.