White Chocolate With Almond And Hazelnut Filling

• almond flour
• Nutella
• almond extract
• liqueur or sweet wine
• 1 1/8 cups white chocolate at least 40 percent cocoa butter

1. Mix the Nutella with the almond flour, almond extract, and liqueur until it forms a smooth dough.
2. Shape the dough into small balls about the size of a hazelnut.
3. Chop the chocolate and melt in a double boiler and bring to a temperature of 45 degrees Celsius, using a food thermometer.
4. Place half the mixture in a bowl and set aside.
5. Place the remainder on a flat stainless steel or marble surface and spread with a metal spatula, working quickly until the mixture cools to 25 degrees Celsius.
6. Now mix with the warm chocolate in the bowl and bring up to 30 C (ensure it does not go above 30 C. Optimum temperature is 29 C).
7. Place in a container and begin to work with the molds.
8. Line the base and sides of a chocolate mold with the white chocolate.
9. Leave to cool at room temperature, not in a refrigerator.
10. When the chocolate molds are solid, place a small ball of filling in the center of each case.
11. Seal the chocolate with a topping of the remaining white chocolate.
12. Leave to cool again at room temperature.
13. Turn the mold upside-down and with a sharp tap the chocolates should fall out.

almond flour, nutella, almond, liqueur, white chocolate

Taken from www.yummly.com/recipe/White-Chocolate-with-Almond-and-Hazelnut-Filling-531782 (may not work)