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.

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.

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. Makes about 60 pieces.

Try using a melon baller to scoop the truffles. Rolling the truffles to shape with your hands will be easier if you wear plastic gloves.

Spread hazelnuts in a single layer in a shallow baking pan. Bake in a 350 degree F oven for 10 to 12 minutes or until lightly toasted. Remove from oven. Let nuts cool 5 minutes. Rub hazelnuts in a kitchen towel until skins loosen and fall away. Place hazelnuts in a food processor bowl or blender container. Cover and process or blend until very finely ground but still dry (not oily).