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    Spirited Chocolates


    Source of Recipe


    Southern Living Annual Recipes 1986

    List of Ingredients





    2 tb Butter or margarine, softened
    2 tb Plus 1 tsp Kirsch or Chambord
    2 1/2 cups powdered sugar, sifted -- (2 1/2 to 3)
    24 ounces Semisweet chocolate morsels

    Recipe



    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 1/2 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.

 

 

 

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