MMMMM----- Recipe via Meal-Master (tm) v8.01

     Title: Petite Boules
Categories: Candies, Chocolate
     Yield: 6 servings

   1/2 c  Whipping cream
     1 lb White chocolate, finely
          -chopped
     3 tb Frangelico liqueur
    10 oz Semisweet chocolate, finely
          -chopped
     1 c  Toasted hazelnuts, ground

 1.   Heat cream to the boiling point; add white chocolate and stir
 with a wooden spoon until chocolate is completely melted and mixture
 is smooth.

 2.   Cool 15 minutes and stir in Frangelico.  Transfer to shallow
 dish and cool in refrigerator 2 hours.

 3.   When filling is firm, remove by teaspoonfuls and roll into
 balls. Let sit for 30 minutes on parchment paper.

 4.   Melt semisweet chocolate over hot water until half melted;
 remove from heat and stir with wooden spoon until completely smooth.
 Cool to 89 degrees.

 5.   Place ground hazelnuts in a flat dish; dip white chocolate
 centers in semisweet chocolate, then roll in hazelnuts. Transfer to a
 baking sheet lined with parchment paper.

 6.   Cover candies with plastic wrap and dry at room temperature
 overnight before storing in airtight container.

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