| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Candies, Chocolate |
6 |
Servings |
INGREDIENTS
|
|
*Ingredients:* |
| 2 |
tb |
Butter or margarine, softened |
| 2 |
tb |
Plus 1 tsp Kirsch or Chambord |
| 2 1/2 |
|
To 3 cups powdered sugar, sifted |
| 2 |
pk |
Semisweet chocolate morsels (12-oz pkgs) |
INSTRUCTIONS
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.
Source: "Southern Living: 1986 Annual Recipes" Oxmoor House, 1986.
Shared by: June Hoffman, 7/93
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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