Yield: 6 servings
|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