Petite Boules Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Whipping cream,
1 lbs: White chocolate, finely chopped
3 tbsp: Frangelico liqueur,
10 ounce: Semisweet chocolate, finely chopped
1 cup: Toasted hazelnuts, ground
1: Heat cream to the boiling point, add white chocolate and stir
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp