Petite Boules
Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
heavy whipping cream
|
|
| 1 | pound |
white chocolate
finely chopped |
|
| 3 | tablespoons |
frangelico
liqueur |
*
|
| 10 | ounces |
semi-sweet chocolate
semi-sweet, finely chopped, null, null |
|
| 1 | cup |
hazelnuts (filberts)
toasted, ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
heavy whipping cream
|
|
| 453.6 | g |
white chocolate
finely chopped |
|
| 45 | ml |
frangelico
liqueur |
*
|
| 289 | ml/g |
semi-sweet chocolate
semi-sweet, finely chopped, null, null |
|
| 237 | ml |
hazelnuts (filberts)
toasted, ground |
|
Directions
Heat cream to the boiling point; add white chocolate and stir mixture is smooth.
Cool 15 minutes and stir in Frangelico. Transfer to shallow dish and cool in refrigerator 2 hours.
When filling is firm, remove by teaspoonfuls and roll into balls. Let sit for 30 minutes on parchment paper.
Melt semisweet chocolate over hot water until half melted; smooth.
Cool to 89 degrees.
- Place ground hazelnuts in a flat dish; dip white chocolate Transfer to a baking sheet lined with parchment paper.
- Cover candies with plastic wrap and dry at room temperature
