| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Candies, Chocolate | 6 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
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