I�m not certain it will give you the results you�re hoping for. I think this only because of the fat content and actual low chocolate content of our chocolates. My daughter and I often make chocolates, with various nut clusters, or we make a pure chocolate cake-mousse by melting bars of 80percent chocolate and adding vanilla and double cream. To that, I�ve added flavoured chocolates, such as the ones you mention, but only to alter the taste. If I were to use too much, the consistency would be insufficient.
I recall that Nigella Lawson has in one of her dessert books a recipe that combines several different chocolates. If it wasn�t her, I�m at a loss who. But I do recall trying it. It didn�t knock my socks off. However, my son, (the living Hoover), devoured the whole thing in about one sitting!
You might like to look at the chocolate recipes at:
http://www.hersheys.com/recipes/recipes/detail .asp?id=3290&page=2&per=10&category_id=13
I wish you bon appetite!
Fr Bill