Gold Disks

• 2 1/2 pounds bittersweet chocolate, finely chopped
• 1 1/2 cups heavy whipping cream
• 3/4 cup toasted, skinned, finely ground hazelnuts
• 1/4 cup flaked edible gold leaf (see page 10)

1. Line a 9 by 13-inch pan with waxed paper, letting it hang about 2 inches over the edges.
2. Place 1 pound of the chocolate in a 2-quart mixing bowl.
3. In a 1-quart saucepan over medium heat, bring the cream to a boil.
4. Pour the cream into the bowl with the chocolate.
5. Let the mixture stand for 1 minute, then stir together with a rubber spatula, whisk, or immersion blender until thoroughly blended.
6. Mix in the hazelnuts and blend well.
7. Transfer the mixture to the lined pan, cover, let cool to room temperature, and chill in the refrigerator until thick but not stiff (2 to 3 hours).
8. Line 2 baking sheets with parchment or waxed paper.
9. Use a 2-inch round plain cutter, dipped in hot water and dried, to cut out truffle disks.
10. Transfer the disks to the lined baking sheets, cover with plastic wrap, and chill in the freezer for 2 hours or in the refrigerator for 6 hours.
11. These will be the centers.
12. Remove the truffle disks from the freezer and bring to coolroom temperature so the outer coating wont crack when they are dipped.
13. Line 2 more baking sheets with parchment paper.
14. Sprinkle the gold flakes over the paper.
15. Melt and temper the remaining 1 1/2 pounds chocolate (see pages 2530).
16. Place a truffle disk into the tempered chocolate, coating it completely.
17. With a dipper or fork, remove the center from the chocolate, carefully shake off the excess chocolate, and turn the disk out onto the gold flakes on the parchment paper.
18. Let the truffle disks set up at room temperature, or chill them in the refrigerator for 10 to 15 minutes.
19. When the truffles disks are set, turn them over so that the gold flakes are on top, then place them in paper candy cups.
20. In a tightly covered container wrapped in several layers of aluminum foil, the gold disks will keep for 1 month in the refrigerator or 2 months in the freezer.
21. The disks are best served at room temperature.
22. Almonds can be substituted for the hazelnuts.
23. White Chocolate Gold Disks: Substitute white chocolate for the bittersweet chocolate and use 3/4 cup heavy whipping cream.
24. Milk Chocolate Gold Disks: Substitute milk chocolate for the bittersweet chocolate and use 1 cup heavy whipping cream.

bittersweet chocolate, heavy whipping cream, gold leaf

Taken from www.epicurious.com/recipes/food/views/gold-disks-393439 (may not work)