Many chocolate makers have always pulled up short when deciding to make cream filled chocolates due to the amount of time and effort it takes to make the filling. Traditionally this would include gathering materials, preparing / cooking it,  and cleanup - often with a recipe that required precise measuring and timing to work properly and has a short storage life.  All in all, a vast amount of work for somone looking to make just a few dozen chocolates.

I have recently been working with ready made fillings designed specifically for chocolate and have come up with a great set of basic filled chocolate instructions using Cremeco Centers (fillings).  This great product looks and tastes great, is easy to use, and has virtually no cleanup.  As an added bonus, leftover filling is easy to store.

See: Cream Filled Chocolate Making Instructions