Title: Petite Boules
Categories: Candy 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.

previous

next