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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|Serving Size: 1 Serving (154g)|
|Recipe Makes: 6|
|Calories from Fat: 287 (41%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 699
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