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Recipe: Spirited Chocolates (chocolate candy with Kirsch or Chambord filling)

Desserts - Candy, Chocolate
SPIRITED CHOCOLATES

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 (12-oz each) semisweet chocolate morsels

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.

*NOTE: Candy mixture may also be dropped in melted chocolate if chocolate-covered cherry molds are unavailable.

Makes 4 dozen
Source: Southern Living: 1986 Annual Recipes
MsgID: 215990
Shared by: Betsy at Recipelink.com
Board: Holiday Cooking and Baking at Recipelink.com
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