The Best Chocolate Truffles

Indulge in these silky, sumptuous truffles with their glorious ganache centre.  There is something for every taste with sublimely smooth 65% Cocoa Milk Chocolate, subtly sweet and creamy White Chocolate with a Touch of Vanilla or rich and decadent Dark Chocolate. Perfect for homemade gifts, dinner party petit fours or treating yourself to a little Lindt luxury.

 

Chocolatier’s Tip

Get creative with your decorations, other chopped nuts (hazelnuts and pistachios) and chocolate curls look - and taste - wonderful.

 

Makes around 12 of each flavour (the exact number will depend on the size of your tuffles)

 

15 minutes
Simple
4 - 6 people

Ingredients

  • For the milk chocolate truffles:
  • 150 g Lindt EXCELLENCE 55% Cocoa Milk Chocolate, chopped
  • 60 ml double cream
  • 15 g unsalted butter, softened
  • For the dark chocolate truffles:
  • 150 g Lindt EXCELLENCE 70% Cocoa Dark Chocolate, chopped
  • 60 ml double cream
  • 15 g unsalted butter, softened
  • For the white chocolate truffles:
  • 150 g Lindt EXCELLENCE White Chocolate with a Touch of Vanilla, chopped
  • 60 ml double cream
  • 15 g unsalted butter, softened
  • To decorate:
  • Unsweetened cocoa powder
  • Sesame seeds
  • Desiccated coconut
  • Chopped almonds
  • Freeze dried raspberries

Lindt Chocolate In This Recipe

Method

Step 1.

Start with the milk chocolate truffles: put the chopped milk chocolate in a heatproof bowl and set aside.

Step 2.

Pour the cream into a small saucepan and add the butter. Heat gently until it just comes to the boil. Remove the heat and pour over the chopped milk chocolate.

Step 3.

Whisk until completely melted and smooth.

Step 4.

Leave to cool completely. Cover with cling film and chill for 2 hours or until the ganache has set. Repeat with the dark and white chocolate.

Step 5.

To shape the truffles: Line a baking sheet or flat plate with greaseproof paper and set aside. Using a melon baller, small ice cream scoop or teaspoon, scoop out balls of the ganache. Carefully roll with your hands to make a smooth truffle (you may want to rinse your hands under cold water and dry thoroughly before making these as the high fat content will mean they will melt quickly and must be kept cool). Place on to the greaseproof paper and repeat with the remaining ganache.

Step 6.

Line separate baking sheets or plates with greaseproof paper and sprinkle with your chosen decorations - our Master Chocolatiers recommend sieving cocoa powder, a scattering of sesame seeds, tropical desiccated coconut, crunchy chopped almonds or fruity freeze dried raspberries.

Step 7.

Roll the truffles in the toppings to completely coat. Pop onto the lined plate and repeat until all the truffles are coated.

Step 8.

Cover and chill for up to 3 days - or until ready to serve.

Step 9.

Enjoy at room temperature with a cup of coffee, as an after dinner treat or for a little moment of indulgence.

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