Recipe - Petite Boules

One half cup Whipping cream
1 pound White chocolate, finely
chopped
3 tablespoon Frangelico liqueur
10 ounce Semisweet chocolate, finely
chopped
1 cup 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini