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1
Mix the Nutella with the almond flour, almond extract, and liqueur until it forms a smooth dough.
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2
Shape the dough into small balls about the size of a hazelnut.
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3
Chop the chocolate and melt in a double boiler and bring to a temperature of 45 degrees Celsius, using a food thermometer.
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4
Place half the mixture in a bowl and set aside.
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5
Place the remainder on a flat stainless steel or marble surface and spread with a metal spatula, working quickly until the mixture cools to 25 degrees Celsius.
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6
Now mix with the warm chocolate in the bowl and bring up to 30 C (ensure it does not go above 30 C. Optimum temperature is 29 C).
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7
Place in a container and begin to work with the molds.
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8
Line the base and sides of a chocolate mold with the white chocolate.
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9
Leave to cool at room temperature, not in a refrigerator.
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10
When the chocolate molds are solid, place a small ball of filling in the center of each case.
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11
Seal the chocolate with a topping of the remaining white chocolate.
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12
Leave to cool again at room temperature.
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13
Turn the mold upside-down and with a sharp tap the chocolates should fall out.
