Welcome @Irishgentleman.
Let's start with how you are tempering the chocolate you are using to make the molds? Are you getting a good temper test? I usually have the chocolate at a few degrees cooler than I do for other things when I'm doing hollow molds.
It usually takes me a couple of tries when the season for hollow molds come around before I don't break them. I have the molds at room temperature - I fill them with chocolate, let it sit a minute or two, then pour it back out into the bowl. They sometimes benefit from a second pour of chocolate into them. After they start to show signs of crystallizing (ie when the chocolate around the edges starts to get hazy - I put them in the fridge for 15 to 20 min or so.
