Spirited Chocolates
2 Tbsp. Butter or margarine,softened
2 Tbsp. plus 1 tsp Kirsch or Chambord
2 1/2 to 3 cups powdered sugar, sifted
2 pk (12 oz each) Semisweet chocolate morsels
Directions
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.