Lindt Milk Chocolate Truffles

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


15-30 minutes

LINDT Swiss Classic Milk Chocolate




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


Chocolate truffles are luxurious small confections created from rich ganache, a combination of chocolate and cream.


  • 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

    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).
  • 3

    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.

  • 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.