Spirited Chocolates Recipe
Ingredients
| Butter/Margarine | 2 Tablespoon, softened | |
| 2 tablespoons plus 1 teaspoon Kirsch or Chambord | ||
| Powdered sugar | 3 Cup (16 tbs), sifted | |
| Semi-sweet chocolate morsels package | 2 | |
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 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.
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 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.
Chef
