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.