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

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




  • 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.


Forming the Truffles:

  • 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).

Finishing the Truffles

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.



  • 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. 
© 2019 Chocoladefabriken Lindt & Sprüngli AG