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1
Line a 9 by 13-inch pan with waxed paper, letting it hang about 2 inches over the edges.
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2
Place 1 pound of the chocolate in a 2-quart mixing bowl.
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3
In a 1-quart saucepan over medium heat, bring the cream to a boil.
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4
Pour the cream into the bowl with the chocolate.
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5
Let the mixture stand for 1 minute, then stir together with a rubber spatula, whisk, or immersion blender until thoroughly blended.
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6
Mix in the hazelnuts and blend well.
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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).
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8
Line 2 baking sheets with parchment or waxed paper.
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9
Use a 2-inch round plain cutter, dipped in hot water and dried, to cut out truffle disks.
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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.
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11
These will be the centers.
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12
Remove the truffle disks from the freezer and bring to coolroom temperature so the outer coating wont crack when they are dipped.
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13
Line 2 more baking sheets with parchment paper.
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14
Sprinkle the gold flakes over the paper.
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15
Melt and temper the remaining 1 1/2 pounds chocolate (see pages 2530).
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16
Place a truffle disk into the tempered chocolate, coating it completely.
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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.
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18
Let the truffle disks set up at room temperature, or chill them in the refrigerator for 10 to 15 minutes.
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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.
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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.
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21
The disks are best served at room temperature.
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22
Almonds can be substituted for the hazelnuts.
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23
White Chocolate Gold Disks: Substitute white chocolate for the bittersweet chocolate and use 3/4 cup heavy whipping cream.
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24
Milk Chocolate Gold Disks: Substitute milk chocolate for the bittersweet chocolate and use 1 cup heavy whipping cream.
