Directions

1. Place the chocolate in a medium bowl; set aside. In a heavy small saucepan, combine whipping cream, sugar, and butter. Slowly bring the cream mixture to boiling, stirring frequently. Remove from heat; pour hot mixture over chocolate. Stir until chocolate is melted and smooth. Cool slightly, stirring occasionally. Stir in hazelnut-flavored and almond-flavored liqueur.
2. Cover; chill in the refrigerator for 8 to 24 hours or until firm. Shape chilled truffle mixture into 1-inch balls and drop onto a waxed paper-lined large baking sheet.
3. Roll balls, one at a time, in finely chopped hazelnuts. Chill until firm, about 30 minutes. Store truffles tightly covered in the refrigerator for up to 2 weeks. Let stand at room temperature about 30 minutes before serving.