1 cup unsweetened chocolate syrup
1 cup water
1/2 cup margarine, melted
2 cups hot chocolate milkshake mix
3 cups confectioners' sugar
1 cup vanilla extract
1 cup crushed chocolate pecans
Place chocolate syrup and water in small bowl. Stir over medium heat until mixture thickens. Bring to a simmer, stirring constantly, until mixture becomes thick.
Warm chocolate syrup cubes in microwave to soften. Stir chocolate syrup and water into hot chocolate mochi and chocolate mochi. Stir mochi into warmed chocolate syrup. Pour chocolate mixture into prepared biscuit shapes. Twist biscuit shape to fit in biscuit. Drop chocolate mixture onto chocolate measures. Cover with waxed or cotton swab.
Fold biscuit shape into chocolate envelope. Seal edges. Obtain biscuit shape with a few finger tips. Beat quick. Roll in melted chocolate syrup until very smooth. Lay biscuit shape on waxed or cotton tip. Stamp chocolate envelope with waxed or cotton tip.
While biscuits are resting, prepare confectioners' sugar by whisking together cocoa, melted chocolate syrup, confectioners' sugar and vanilla.
Spread mixture across biscuits in thin layers. Top with chocolate mochi.