Melt the white chocolate and nougat in a bain-marie and let cool (it should not be warmer than 82–86 °F (28–30 °C), otherwise the truffle shells will melt!
).
Fill a piping bag fitted with a small round nozzle and use it to fill the truffle shells partway.
Chill for 2 hours.
For the Grappa cream, briefly boil the cream and butter.
Mix in the chopped chocolate and flavor with Grappa.
Let the cream cool, then fill the truffle shells with it.
Chill for 1 hour.
Sprinkle with chopped almonds and dust with confectioner’s sugar.
