In a heavy medium saucepan combine the semisweet chocolate, bittersweet chocolate and half and half.  Cook over  low heat until chocolate is melted, stirring constantly; beat with whisk or mixer until mixture is smooth and has cooled to room temperature.  Beat in butter 1 tbs. at a time.  Beat in hazelnut liqueur 1 tbs at a time.  Cover; refrigerate about 2 hours or until mixture is stiff and thick, stirring once or twice.  Spread chopped nuts in a pie pan; drop chocolate mixture by tsp. onto nuts.  Lightly roll mixture to cover with nuts.  Balls may be slightly rough and irregular in shape. If you choice to dip them in semi-sweet chocolate. You can temper the chocolate or melt a bag of chocolate chip in a double boiler with a ¼ of a block of wax. If you put too much wax/paraffin the chocolate will be too thin and you will feel the wax. Otherwise it is harmless and you can’t taste it.  It is easier than tempering the chocolate. If you dip, spread wax paper over a cookie sheet. Using a teaspoon or a small scooper and drop on the wax paper and repeat. When you have them all scooped roll them into a ball. You might have to put them in the refrigerator if they get to warm. When they are all formed refrigerator for a couple of hours to make it easier to dip. When you dip them I use a toothpick and stick it in the middle of the ball and dip, shaking off the excess back into the melted chocolate. Place them onto a clean cookie sheet lined with wax paper. Twist the toothpick as you pull it out. Dip the toothpick bake in the chocolate and dab on the top where the toothpick hole is. You can sprinkle the chopped hazelnuts at this time. Sometimes I put a whole roasted hazelnut in the inside of the chocolate ball.

Store in airtight container in refrigerator up to 1 month or in freezer up to 6 months.  7 ½ dozen candies.