Discover our sumptuous, smooth and irresistibly creamy Lindt GOLD BAR Milk chocolate - ideal for making these delicious milk chocolate truffles. The perfect gift for friends... or for treating yourself.
When shaping, try to handle as little as possible as the heat of your palms will cause the truffles to melt. If making this recipe for someone following a gluten free diet, always check the manufacturer's label to ensure your ingredients are free from gluten.
- 300 g GOLD BAR Milk Chocolate, chopped
- 250 ml double cream
- 15 g butter, softened
- To decorate:
- Desiccated coconut
- Finely chopped Lindt chocolate of your choice
- Cocoa powder
- Finely chopped nuts
Put the chopped chocolate into a heat-proof bowl and set aside.
Pour the cream into a saucepan and bring to the boil. Remove from the heat and pour over the chopped chocolate. Add the butter and stir until melted and you have a smooth milk chocolate ganache. Leave to cool completely before covering and chilling for 2 hours -or until firm enough to shape.
Line separate plates with greaseproof paper and cover with your chosen decorations.
Remove the ganache from the fridge 10 minutes before you want to shape the truffles. Using a melon baller, small ice cream scoop or teaspoon, scoop the ganache into a small ball.
Use your fingertips to quickly and gently roll into a smooth ball (see Tip).
Roll in your chosen decorations to coat, before setting onto a plate. Repeat until you have used up all the ganache (you should have around 20 truffles).
Set onto a flat plate, cover and chill until ready to serve.