In a microwave-safe dish, add chocolate chips and heavy cream.
Microwave for 40 seconds, stirring afterward until smooth.
Add graham cracker crumbs to chocolate mixture and mix well.
Using a Cookie Shot Glass pan set, fill each mold halfway with graham cracker mixture.
Push in inserts for the shot glass mold.
Chill for at least 1 hour.
To remove the cups, hold the outside of one mold with your hand to warm it slightly. At the same time, gently but firmly twist the insert until the cup and insert loosen. At this point you should have the graham cracker cup and insert removed from mold.
Once removed, carefully fill the insert with warm water. Wait for 10 seconds, then gently twist and remove cup.
Repeat with remaining cups, then refrigerate while preparing the filling.