Spirited Chocolates

Directions

1. 1
   Combine butter and liqueur; blend well.
2. 2
   Stir in enough powdered sugar to make mixture the consistency of craft dough, kneading as necessary.
3. 3
   Shape mixture into 4 dozen balls.
4. 4
   Chill.
5. 5
   Place chocolate in top of a double boiler; bring water to a boil.
6. 6
   Reduce heat to low; cook until chocolate melts.
7. 7
   Let chocolate stand over hot water as you mold chocolates.
8. 8
   Spoon about 1/2 teaspoon melted chocolate into each plastic mold intended for chocolate-covered cherries.
9. 9
   spread chocolate to cover sides of mold using the back of a smll spoon.
10. 10
    Freeze about 10 minutes or until firm.
11. 11
    Place one fondant ball in each mold; spoon in additional chocolate to fill molds.
12. 12
    Chill until firm.
13. 13
    Invert plastic molds, and gently tap to release candy.
14. 14
    Store in the refrigerator.