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Chocolate Truffles

Luxurious small confections created from a combination of chocolate and cream, so called ganache. create your own signature truffle and surprise your friends!

15-30 minutes

LINDT Chocolate

Easy

Ingredients

Ganache for the milk chocolate truffles

  • ¼ cup (60ml) heavy cream
  • 5oz (150g) LINDT Milk Chocolate, chopped
  • 1 tablespoon (15g) butter, softened

Ganache for the dark chocolate truffles

  • ¼ cup (60ml) heavy cream
  • 5oz (150g) LINDT Bittersweet Chocolate, chopped
  • 1 tablespoon (15g) butter, softened

Ganache for the white chocolate truffles

  • ¼ cup (60ml) heavy cream
  • 5oz (150g) LINDT White Chocolate, chopped

Because of their high fat content, truffles will melt in your hands when you are rolling them.

Directions

  • 1

    Heat the cream

    • Heat the cream until it just comes to a boil, add the chopped chocolate and remove pan from heat.

  • 2

    Stir or whisk

    • Stir or whisk until the chocolate is completely melted.

  • 3

    Only for milk

    • Only for milk or dark truffles: Stir in the butter until the ganache is smooth.

  • 4

    Put in a bowl

    • Put in a bowl and cover with plastic wrap ensuring that the plastic makes
      contact with the entire surface of the ganache.

  • 5

    Refrigerate

    • Refrigerate over night or until the ganache is set.

  • 6

    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).