Frangelico Hazelnut (filbert) Truffles

• 12 cup whipping cream
• 1 lb white chocolate, finely chopped
• 3 tablespoons Frangelico
• 12 ounces semisweet chocolate, finely chopped
• 1 cup ground toasted hazelnuts (filberts)

1. Gently 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 a shallow dish and place in freezer for at least an hour, or until filling is firm; alternately, you may chill mixture for 2hrs in the refrigerator but I find the freezer works better.
3. Line large baking sheet with parchment paper; when filling is firm, remove by teaspoonfuls and roll into balls (rinse hands with cold water to keep them cool if need be); let sit for 30 minutes.
4. Melt semi-sweet chocolate over hot water until half-melted; remove from heat and stir with wooden spoon until completely smooth; cool to 89F.
5. Line baking sheet with parchment paper; place ground nuts in a pie pan or flat dish; dip white chocolate centers in semi-sweet chocolate, then roll in hazelnuts; Transfer to baking sheet.
6. Cover candies with plastic wrap and dry at room temperature overnight, before storing in an airtight container.

whipping cream, white chocolate, frangelico, chocolate, ground toasted hazelnuts

Taken from www.food.com/recipe/frangelico-hazelnut-filbert-truffles-102063 (may not work)