Cut the chocolate into pieces.
Bring the cream to the boil with the liqueur.
Pour the liquid over the chocolate and mix until completely dissolved.
Add the butter in pieces and mix well.
Put the mixture into a container and chill.
Divide the dough into pieces and work with your hands to create miniature balls.
Prepare a mixture of cane sugar and ginger cut into pieces.
Prepare a mixture with 50gr of cocoa powder and 2g of coffee powder.
Place the crushed hazelnuts on a plate.
Coarsely chop the nougat and arrange on a plate.
Roll the balls in the different mixtures to get different types of truffle.