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Petite Boules

Author/Submitted by:
Servings: 6
Categories: Candies / Chocolate / Desserts

Ingredients:
1/2  cup  Whipping cream
1  pound  White chocolate, finely
   
3  tablespoons  Frangelico liqueur
10  ounces  Semisweet chocolate, finely
   
1  cup  Toasted hazelnuts, ground

Directions:
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.


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