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Lindt Milk Chocolate Truffles
20
LINDT Swiss Classic Milk Chocolate
15-30 minutes
Easy

The luxurious small confections created from a delicious combination of chocolate and cream will make this chocolate truffle recipe extremely popular.

¼ cup (60ml) heavy cream

5oz (150g) LINDT Swiss Classic Milk Chocolate, chopped

1 tablespoon (15g) butter, softened

Optional ingredients

Chocolate shavings, chopped chocolate

Chopped toasted nuts: walnuts, pistachios, almonds, hazelnuts

Coconut

1
  • Heat the cream until it just comes to a boil, add the chopped chocolate and remove pan from heat.
  • Stir or whisk until the chocolate is completely melted.
  • Only for milk or dark truffles: Stir in the butter until the ganache is smooth.
  • Put in a bowl and cover with plastic wrap ensuring that the plastic makes contact with the entire surface of the ganache.
  • Refrigerate overnight or until the ganache is set.

2
  • Use a melon baller, small ice cream scoop or teaspoon.
  • Roll the ganache in a ball and place on parchment paper.
  • Roll finished truffles in unsweetened cocoa powder (see “Finishing the truffles” for decorating tips).
3

Finishing the truffles can be as simple as rolling them in cocoa powder or powdered sugar. You can also roll them in the following:

  • Chocolate shavings, chopped chocolate
  • Chopped toasted nuts: walnuts, pistachios, almonds, hazelnuts
  • Coconut

After hand-rolling the truffles, place them on a shallow tray filled with the desired coating. Roll the truffle in the coating with either a pair of spoons or your hands.

4
  • The second option is to roll the truffles in tempered chocolate.
  • Temper a few ounces of the desired type of chocolate.
  • Wash your hands, rinse them in cold water and dry them.
  • Cold hands keep the truffle from softening as well as the tempered chocolate from getting too warm. 
  • Place a tablespoon of tempered chocolate in the palm of your hand and roll the truffles to coat.
  • Place the finished truffle on a tray lined with parchment paper. 
  • Replenish the chocolate in your hands as needed.
  • You can also roll the chocolate coated truffles in cocoa powder or powdered sugar to finish.
  • When tempering chocolate or working with tempered chocolate, the temperature of your work space is important.
  • The temperature should not be above 70°F (21°C) or the chocolate might not set. 
  • Store truffles in a cool place. 
  • You can put them in the fridge, but they will sweat and potentially bloom when removed from the cold environment.