Side Pannel
Petite Boules
Ingredients List
- 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
Directions
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.
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.
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