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

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.