Spirited Chocolates

Ingredients

2 tablespoons Butter or margarine, softened
2 tablespoons Plus 1 tsp Kirsch or Chambord
To 3 cups powdered sugar, sifted
2 pkts Semisweet chocolate morsels (12-oz pkgs)

Preparation

1
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.
2
Place chocolate in top of a double boiler; bring water to a boil.
3
Reduce heat to low; cook until chocolate melts. Let chocolate stand over hot water as you mold chocolates.
4
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.
5
Invert plastic molds, and gently tap to release candy. Store in the refrigerator.
6
Yields 4 dozen.
7
NOTE: Candy mixture may also be dropped in melted chocolate if chocolate-covered cherry molds are unavailable.

Tools

 



Yield:

6.0 servings

Added:

February 13, 2010

Creator:

Anonymous

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