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.
