Spirited chocolates
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Spirited chocolates
Last updated 6/12/2012 12:54:22 AM. Recipe ID 16241. Report a problem with this recipe.
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      Title: Spirited chocolates
 Categories: Candies, Chocolate, Entertain, Gift
      Yield: 6 Servings
      2 tb Butter or margarine,
      2 tb Plus 1 tsp Kirsch or
  2 1/2    To 3 cups powdered sugar,
      2 pk 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
  Yields 4 dozen.
  NOTE: Candy mixture may also be dropped in melted chocolate if
  chocolate-covered cherry molds are unavailable.

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Recipe ID 16241 (Apr 03, 2005)

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