Try this Spirited Chocolates recipe, or contribute your own.
Suggest a better descriptionCombine 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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Serving Size: 1 Serving (154g) | ||
Recipe Makes: 6 | ||
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Calories: 699 | ||
Calories from Fat: 287 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.9g | 43 % | |
Saturated Fat 19g | 95 % | |
Monounsaturated Fat 10.3g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 10.2mg | 3 % | |
Sodium 38.1mg | 1 % | |
Potassium 342.9mg | 9 % | |
Total Carbohydrate 114.7g | 34 % | |
Dietary Fiber 5.5g | 22 % | |
Sugars, other 109.2g | ||
Protein 4g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 699
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