1/2 cup (125 ml) hard nougat finely chopped in a food processor (about 75 g)
4 oz (115 g) dark chocolate, chopped
3/4 cup (180 ml) ground almonds, toasted
Place the chocolate in a bowl. Set aside.
In a saucepan, bring the cream and honey to a boil. Remove from the heat and add the almond extract. Pour over the chocolate. Allow to melt for 1 minute, without stirring.
With a whisk, stir until the ganache is smooth. Add the butter and stir until smooth. Add the nougat.
Transfer to a 20-cm (8-inch) square dish for the ganache to cool faster. Cover and refrigerate for 2 to 3 hours or until the ganache is firm but still malleable.
Line a baking sheet with parchment paper.
With a spoon, use 15 ml (1 tablespoon) of ganache for each truffle and shape into a ball in the palm of your hands. Place on the baking sheet and refrigerate for about 15 minutes.
In a bowl over a double boiler, melt the chocolate and let it cool.
Place the ground almonds or chopped nougat in a shallow plate. Set aside.
For this step, you may want to wear a latex glove. Lightly dip the truffle in the chocolate and roll it in the palm of your hand to coat it with a thin layer of chocolate. Roll the truffles in the ground almonds or chopped nougat and place on the baking sheet.
Allow to set for 3 hours or overnight. Repeat with the remaining truffles.