I know, right? Sounds awesome. Here's what's up:  For Christmas I got one of those do-it-yourself molds for making ice shot glasses. My idea is pretty simple: Melt chocolate and pour it into the molds and make chocolate shot glasses. I'm thinking maybe try doing some sort of fruit-flavored liquor (as the shot) with it as well.  Any suggestions on how to get started? My instincts tell me that straight melted chocolate that is then frozen / chilled wouldn't set well and the fats would their separate ways and not be good. Should I cut it with cream or milk? I'm most certain a double-boiler for melting is the best way to go and I was considering using semi-sweet baker's chocolate. 
There are chocolate shot glass molds that work much better than the ice molds. I have the same mold you link to and it makes the shot glasses way to thick. It is like taking a shot and then eating a bar of chocolate. I would recommend trying to find another mold.  What also works is to take actual shot glasses and chill them. Take them out of the freezer and use a small paint brush to brush the inside edges with melted chocolate and put back in the freezer. This doesn't work as well as a plastic mold because it is hard to unstick chocolate from glass as opposed to plastic. 