Cut the chocolate into small pieces.
Bring the cream to a boil along with the liqueur.
Pour the liquid over the chocolate and mix very well.
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.
Cut the ginger into pieces. Prepare a mixture of cane sugar and ginger.
Prepare a mixture with 1.8 oz. (50g) 50gr of cocoa powder and 0.1oz (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.