Categories: Candies, Chocolate, Entertain, Gift 
      Yield: 6 servings 
  
           *Ingredients:* 
      2 tb Butter or margarine, 
           -softened 
      2 tb Plus 1 tsp Kirsch or 
           -Chambord 
  2 1/2    To 3 cups powdered sugar, 
           -sifted 
      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 
  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