Petite Boules

3 HRS Prep: 20 MIN Cook: 2 HRS 40 MIN

722 calories per serving view nutrition facts

6 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

1/2	cup	heavy whipping cream
1	pound	white chocolate	finely chopped
3	tablespoons	frangelico	liqueur
10	ounces	chocolate (semi-sweet)	semi-sweet, finely chopped
1	cup	hazelnuts	toasted, ground

Directions

1. Heat cream to the boiling point; add white chocolate and stir 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; smooth.

Cool to 89 degrees.

5. Place ground hazelnuts in a flat dish; dip white chocolate Transfer to a baking sheet lined with parchment paper.

6. Cover candies with plastic wrap and dry at room temperature

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 143g

Amount per Serving

Calories 722 62% of calories from fat

	% Daily Value*
Total Fat 50.0g	76%
Saturated Fat 26.0g	130%
Trans Fat 0.0g
Cholesterol 38mg	13%
Sodium 79mg	3%
Total Carbohydrate 70.0g	23%
Dietary Fiber 3.0g	13%
Sugars 64.0g
Protein 8.0g	16%

Vitamin A	6%		Vitamin C	2%
Calcium	19%		Iron	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to Recipes for Sole: Page 7

Last Recipes Viewed

Recipe Bite

Christmas - Stocking Stuffers You Can Indulge In

by Josh Khan

We all know the Christmas morning routine. The parents get as much sleep as they can because they’re parents while the kids are up bright and early at about 6 a.m....

Member Review

Caribbean Christmas Ring

I have been making this every year since the recipe came out in the magazine (2000 I think it was) and I get nothing but rave reviews. Every year my co workers ask me to make this, and I make it for every Christmas employee dinner. It is among the first to vanish.

Reviewed by bjnunn