Spirited chocolates

Yield: 6 servings

Measure Ingredient
\N \N *Ingredients:*
2 tablespoons Butter or margarine, softened
2 tablespoons Plus 1 tsp Kirsch or Chambord
2½ \N To 3 cups powdered sugar, sifted
2 packs Semisweet chocolate morsels (12-oz pkgs)

Combine butter and liqueur; blend well. Stir in enough powdered sugar to make mixture the consistency of craft dough, kneading as necessary. Shape mixture into 4 dozen balls. Chill.

Place chocolate in top of a double boiler; bring water to a boil.

Reduce heat to low; cook until chocolate melts. Let chocolate stand over hot water as you mold chocolates.

Spoon about ½ teaspoon melted chocolate into each plastic mold intended for chocolate-covered cherries. spread chocolate to cover sides of mold using the back of a smll spoon. Freeze about 10 minutes or until firm. Place one fondant ball in each mold; spoon in additional chocolate to fill molds. Chill until firm.

Invert plastic molds, and gently tap to release candy. Store in the refrigerator.

Yields 4 dozen.

NOTE: Candy mixture may also be dropped in melted chocolate if chocolate-covered cherry molds are unavailable.

Source: "Southern Living: 1986 Annual Recipes" Oxmoor House, 1986.

Shared by: June Hoffman, 7/93

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