For the chocolate truffles, bring the whipping cream to a boil in a saucepan. Add butter and melt in the warm cream.
Break chocolate into small pieces and place in a bowl. Add butter and cream mixture. Stir until chocolate is melted. Mix in the ground hazelnuts. Add a dash of cognac to taste. Stir well, cover the bowl with plastic wrap and refrigerate for at least 1 hour.
Break remaining chocolate into small pieces and melt in a water bath. Pour cocoa powder into a small bowl.
Remove chocolate mixture from refrigerator and cut out dumplings with two teaspoons, dipping spoons in warm water after each dumpling. Using a praline fork, dip the dumplings briefly into the liquid chocolate.
Then wilt them in cocoa powder. Leave the truffles to set in the refrigerator.
Serve the chocolate truffles in paper cups.
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