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
       3 tb Frangelico liqueur
      10 oz Semisweet chocolate, finely
       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.