Your best bet would be to use moulds and make choc shells, fill them and then seal. Liquid centers are very complicated.
Example: brandied cherries dipped in fondant then in chocolate. The brandy dissolves the fondant and you have a little chocolate filled with cherry brandy and a whole cherry.
Also, many fillings that are liquid at room temp must be dipped while chilled or frozen. They usually crack and need to be dipped a second time.
A great soft (not liquid) truffle filling (I'm dipping these today).
12 oz bittersweet/ semisweet choc
3 c heavy cream
5 oz brown sugar
2 oz unsalted butter
2 tsp vanilla or 3 Tbs liqueur or liquor
Chop choc, bring cream to boil and reduce to 2 1/4 c. Stir in butter then sugar until dissoved. Off heat whisk in choc until smooth.
Shape fillings cover and chill to store. I get about 80 - 100 small centers. You might want to foot them to help prevent leaking. Have the centers on 3-5 trays. Prepare your dipping choc. 30-45 minutes before you dip, let the centers warm up a little at room temp.
15 minutes before you dip, pop 1 tray into a freezer. When ready to dip, take out first tray, put in tray #2 in freezer. Dip tray #1 while #2 chills. When you have dipped tray #1, dip tray #2 while #3 chills, and so on.
This seems complicated, but you don't want the centers to be frozen solid, just chilled on the outside enough to handle. If they are frozen solid, they will expand a lot, crack and leak, and will get gray streaks.
These don't crack or leak a lot, I usually don't need to dip a second time.
These are my favorites.