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.
  
 MMMMM

Plain Text Version of This Recipe for Printing or Saving