Chocolate Balls With Cherry Centers

INGREDIENTS

INSTRUCTIONS

Soak the cherries in the brandy overnight or longer. Drain the
cherries, reserve the brandy.  Cream the butter and sugar in a mixer.
In a double boiler, melt the  chocolates.  Spoon the melted chocolate,
spoon by spoon, into the  butter and sugar mixture and mix thoroughly
by hand.  Add reserved brandy to sugar and chocolate mixture and stir
by hand  until all is absorbed.  Add 3 T. cocoa and mix by hand.  Put
mixture in the freezer and thoroughly chill. Prepare a surface to
assemble the balls.  Mix equal amounts of cocoa and powdered sugar,
about 1/3 cup each.  On a piece of waxed paper, heavily dust with the
cocoa powdered sugar mixture.  Remove the chocolate from the freezer
when it is chilled and stiff.  For each cherry, spoon out a heaping
teaspoon of the chocolate and drop on dusted paper. Dip your fingers
into the cocoa/sugar mixture and flatten chocolate to a small  pancake.
Place a cherry in the center and fold chocolate around it.  Gently roll
the ball between your palms to form and finish by rolling  the ball in
the cocoa/sugar mixture. Repeat for each cherry.  If the  chocolate
mixture softens, return to the freezer to firm up.  Place the completed
balls in a container with a lid and store in the  frig.  These balls
are dense and heavy with a rich chocolate flavor.  For a  lighter
flavor, I suggest you omit the unsweetened baking chocolate  and add
1/4 lb. more milk chocolate.  Licking your fingers is not permitted
during the assembly, but  manditory after you are done.  (grin)  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 648
Calories From Fat: 309
Total Fat: 35.8g
Cholesterol: 72.7mg
Sodium: 47.7mg
Potassium: 466.9mg
Carbohydrates: 91g
Fiber: 9.1g
Sugar: 58.4g
Protein: 7g