1. In a saucepan over medium-low heat, heat cream, hazelnut paste, butter, honey and liquor to 65ºC (about 7 minutes).
2. Place chocolate in a food processor or bowl and pour cream mixture over chocolate. Allow to sit for a few seconds, then mix in food processor or stir with a whisk until smooth.
3. Transfer ganache into a bowl (is using the food processor) and Saran wrap in contact until set. Scoop mixture into balls and allow to firm up for at least 2 hours.
4. Using gloves, roll balls using finger tips to even out the shape.
Dip each truffle into tempered chocolate, then roll chocolate in cocoa powder, chopped nuts, shredded coconut or icing sugar.