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Knead fondant which has been allowed to stand for 24 hours or longer until
smooth and pliable. Color and flavor. Mold into various shapes. Allow to
stand in a cool place until firm. Melt 2 cups fondant over lukewarm water ,From: 200 Years of Charleston Cooking 1930 Shared By: Pat Stockett
,variety of truffles, repeat the recipes using liqueurs such as Grand
Marnier, Amaretto, Kahlua, Creme de Menthe.
For Coating: Melt chocolate as directed in basic truffle recipe. Remove
from heat and stir in oil. Cool chocolate to 85-90-F for dipping. Dip cold,
firm truffle into melted chocolate, holding with a fork and spooning with
several coats of chocolate. Place each onto foil lined baking pan. Decorate