MMMMM----- Recipe via Meal-Master (tm) v8.01
       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.
   Source: “Southern Living: 1986 Annual Recipes” Oxmoor House, 1986.
   Shared by: June Hoffman, 7/93