- For the truffles:
- 300 g Lindt EXCELLENCE Extra Creamy Milk Chocolate, finely chopped
- 75 ml double cream
- 85 g unsalted butter, cut into cubes
- To decorate:
- 200 g Lindt EXCELLENCE Extra Creamy Milk Chocolate, melted
- gold leaf, gold sprinkles and/or gold luster dust, for garnishing
Place the chopped chocolate in a heat-proof bowl set over a pan of barely simmering water. Stir until melted and smooth.
Meanwhile, heat the cream in a small saucepan set over medium heat until it just comes to a boil. Pour half into the melted chocolate and whisk until blended. Pour in the remaining hot cream and whisk until melted. Add the butter and stir until melted. Leave to cool completely.
Cover with cling film and chill for 6 to 8 hours – ideally overnight. Remove from fridge for 15 minutes before the next step.
Line a baking sheet with greaseproof paper.
Using a melon baller or small ice cream scoop, scoop the milk chocolate ganache and roll into balls. Transfer onto the prepared baking sheet. Chill for 1 to 2 hours or until firm.
Dip each chocolate truffle into the melted chocolate, coating completely. Remove, using a fork, allowing any excess chocolate to drip off. Transfer back to the baking sheet. Decorate with gold leaf, gold sprinkles and/or gold luster dust. Let stand until the chocolate sets.