Spirited Chocolates
Yield
6 servingsPrep
15 minCook
15 minReady
5 hrsLow Cholesterol, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
or margarine,, softened |
|
| 2 | tablespoons |
kirsch (cherry brandy)
plus 1 tsp, or chambord |
*
|
| 2 1/2-3 | cups |
powdered sugar
sifted |
|
| 2 | packages |
semi-sweet chocolate
semi-sweet morsels, null, null |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
or margarine,, softened |
|
| 3E+1 | ml |
kirsch (cherry brandy)
plus 1 tsp, or chambord |
*
|
|
powdered sugar
sifted |
|
||
| 2 | packages |
semi-sweet chocolate
semi-sweet morsels, null, null |
|
Directions
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 ½ 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.
