You’ll want to start by placing the candy mold on a baking sheet or plate. This makes it easier to transfer into the fridge so the melted chocolate can harden. Add the chocolate chips and coconut oil to a glass measuring cup or a microwave safe bowl and melt the chocolate in the microwave for 30 seconds. Stir the chocolate for a few seconds to make sure it is completely smooth and melted. If you need to melt it further, add it back into the microwave in 10 second increments, stirring in between. Alternatively you may use the double broiler method to melt the chocolate.

Pour the melted chocolate into each cavity of the candy mold up to the top. Once all the molds are full, gently stretch the mold in all directions to ensure the melted chocolate is spread in all parts of the mold. Lightly tap the baking sheet or candy mold on the counter to release any air bubbles and then place the mold into the refrigerator for 30 minutes to set up.

Pushing from the bottom (the candy tip) pop the chocolates out of the mold. Store the chocolate candy kisses in an airtight container either at room temperature or in the fridge if desired.