Categories: Candies, Chocolate 
      Yield: 6 servings 
  
    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.