| 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
A Message from our Provider:
“To ignore our Creator is the height of selfishness”