Sugar is poured into a pan and pour 2 tbsp water. Allow the sugar to become golden and add pre-grilled whole hazelnuts. Stir for 1-2 minutes, then the mixture was set aside until cool hazelnuts. Cool hazelnuts ground into in small pieces in a blender. Couverture chocolate is melted in a water bath. Add the butter and mixed. The yolks were separated from the whites and broken gently, then poured carefully in the molten chocolate. Egg whites are broken down into snow and mix with chocolate. Add and broken snow cream. Pour orange liqueur and the resulting sauce is distributed in dessert cups. Decorate with chopped hazelnuts.