Chocolate Hazelnut Truffles
Toast the hazelnuts in a dry pan and let cool.
Bring the heavy cream to a boil in a pot. Add the chopped dark chocolate and stir until melted. Divide between 2 bowls and let cool slightly.
Meanwhile, chop the bitter chocolate into pieces, fold into 1 bowl of melted chocolate along with the brandy and grated orange zest.
Stir the nut liqueur into the remaining bowl of melted chocolate.
Chill both bowls of chocolate until they begin to solidify (about 2 hours).
Shape the nougat into small balls. Cover and keep cool.
Sift the cocoa powder into a shallow container. Grind the nuts and place in a separate shallow container.
Once the chocolate reaches the texture of butter, shape into small balls. Roll in cocoa powder to coat. Chill.
Roll the nougat balls in the nuts to coat. Chill.