Boil the heavy cream and pour over the dark chocolate and mix to make a ganache. Add coffee flavoring according to the desired taste.

Let this mixture cool to room temperature and then chill it in the refrigerator for 20 to 30 minutes till it is a little firm.

Make balls of 20 grams of this ganache and press them to look like a disc and let them chill again for 30 minutes.

On a double boiler, melt the dark chocolate for dipping.

Temper the chocolate and then dip each ganache disc into it using a dipping fork and place it on a silicone mat until it sets.

Finally, dust some gold shimmer powder on it for final touches. Take care to store in a cool room till you serve.