Fry the liver in olive oil on a high heat for 5 minutes. Add cognac, fire it. Or, if you are not ready for this technic, let it evaporate. Add butter, simmer until it's fully cooked.

Mix liver and cheese, salt, pepper, and nutmeg until smooth in blander. Let cool in the fridge.

Make small balls (it's convenient to do by wet hand). Roll half of the balls in cacao, half in seeds.