Lindt Chocolate Recipes
" Lindt Light or Dark Truffles"

	Search
Home
Gift Baskets
Gift Ideas
Shipping
Brands Asbach Liqueur Boehme Liqueur Cote d'Or Droste Feodora Ferrero Ghirardelli Guittard Guylian Hachez Koppers Korkunov Laroshell Liqueur Lindt Milka Perugina Baci Reber Mozart Ritter Sport Toblerone
Dark chocolates
No-Sugar
Baking
Other Items
Gift Card/wrap
Occasions Christmas Valentine Easter Mother's Day Father's Day Wedding/Party
Information
Advertise
Bookmark
Contact
Cool Links
Calendar
Discount, Wholesale
Easy Ordering
Feedbacks
Information
Inspiration
New Items
Nutrition Facts
Recipes
Referral Program
Terms/Policies
Tracking
View Cart
Warm Weather Packaging

Lindt Light or Dark Truffles
Required time: Roughly 10 minutes for the preparation of the truffle mixture (ganache).  Roughly 20 minutes to roll the truffles + 8 hours for chilling
Amount: Roughly 25 x 10 g truffles
Ingredients:

Method:
Break the chocolate up into pieces and melt in a bain marie at 40 - 50 °C. Heat the full cream briefly, add the melted chocolate and mix together well. Cover the chocolate mixture (known in specialist terms as 'ganache') with cling film ensuring it is air-tight and leave to chill for roughly 8 hours in the fridge.
Pour the cocoa powder or powdered sugar into a soup bowl. Using a tea spoon, measure out some truffle mixture (10 g approx.) and work it into a ball in the soup plate using your fingers. Rinse your hands regularly in cold water and dry thoroughly.

IMPORTANT: Keep your truffles in a cool, dark and dry place (NOT the fridge owing to the moisture).

Storage time:
Around 3 days.

Tip:
Try using grated coconut, finely ground hazelnuts, chestnuts, almonds or pistachios instead of the cocoa powder or powdered sugar.

 

Lindt Brownies	Lindt Chocolate Cream
Lindt Light or Dark Truffles	Lindt Montezuma Cocktail
Lindt Chocolate Mousse	Lindt Poire Belle Hélène
Lindt Chocolate Parfait	Lindt Grandmother's Chocolate Cake