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Chocolates




Source of Recipe


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List of Ingredients





2 tablespoons butter or margarine; softened
2 tablespoons plus 1 teaspoon Kirsch or Chambord (a liqueur)
2 1/2 to 3 cups powdered sugar; sifted
2 packages semisweet chocolate morsels (12 ounce packages)

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 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 plastic mold intended for chocolate covered cherries. Spread chocolate to cover sides of mold using the back of a small 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.
Note:
Candy mixture may also be dropped in melted chocolate if chocolate covered cherry molds are unavailable.