Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

*Ingredients:* 2 1/2 To 3 cups powdered sugar,
2 tb Butter or margarine, -sifted
-softened 2 pk Semisweet chocolate morsels
2 tb Plus 1 tsp Kirsch or -(12-oz pkgs)
-Chambord

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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