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Spirited Chocolates

Author/Submitted by:
Servings: 6
Categories: Candies / Chocolate / Desserts

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

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

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