Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Whipping cream 10 oz Semisweet chocolate, finely
1 lb White chocolate, finely -chopped
-chopped 1 c Toasted hazelnuts, ground
3 tb Frangelico liqueur

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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