Petite Boules

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.

1. Place ground hazelnuts in a flat dish; dip white chocolate Transfer to a baking sheet lined with parchment paper.
2. Cover candies with plastic wrap and dry at room temperature