LINDOR CHOCOLATE TRUFFLES RECIPE (COPYCAT) - RECIPES.NET
Served in a glass, these Lindor chocolate truffles will make you swoon with their layers of brownies, truffle filling, and white chocolate sauce.
Provided by Pat
LINDOR LAYER CAKE RECIPE FROM LINDT CANADA
It's a chocolate lover's dream: dark chocolate layers and frosting with a LINDOR Milk Chocolate Truffle garnish.
It's a chocolate lover's dream: dark chocolate layers and frosting with a LINDOR Milk Chocolate Truffle garnish.
Provided by
Prep Time 030 minutes
Yield Serves 0
Number Of Ingredients 22
Steps:
- 1. Preheat oven to 350°F (180°C) and grease two 8-inch (20-cm) round cake pans with vegetable oil. 2. In the bowl of a stand mixer fitted with a paddle attachment, beat together vegetable oil with sugar, then add eggs, 1 at a time. 3. In a medium bowl, sift together flour, cocoa powder, baking soda, baking powder and salt. Gradually add flour mixture to egg mixture in stand mixer, alternating with water. Beat well and add 1 tbsp (15 mL) vanilla, then stir in chopped chocolate (1 bar). 4. Divide batter equally between 2 prepared cake pans and bake until a cake tester comes out clean, about 40 ?to 45 minutes. Remove from pans to a wire rack and let cool for at least 1 hour. 5. To make the frosting, melt the chopped chocolate (3½ bars) in a double boiler, or in short 20- to 30-second spurts in a bowl in the microwave, stirring every 20 ?seconds. This should take about 2 minutes total. Chocolate shouldn’t be 100% melted. Let cool to room ?temperature. 6. In the bowl of a stand mixer fitted with a paddle attachment, combine butter with cocoa and icing sugar and beat until thoroughly combined. Add vanilla, whipping cream, sour cream and cooled chocolate, and beat together until fluffy, about 2 ?minutes, occasionally scraping sides. 7. Unwrap 50 LINDOR Chocolate Truffles and have them at the ready. Using a serrated knife, slice the very top off of each cooled cake so that they are flat. Place 1 cake on a cake plate, cut side up, and smooth a big dollop of frosting, about ½ ?cup (125 mL) overtop. Place the second cake overtop, cut side down, making sure cakes are centred and even. 8. Now generously frost the top and sides of the cake – the frosting is the glue for the truffles. Place a row of Lindor Milk Chocolate Truffles around the base of the cake, gently pressing into the frosting. Then add another row around the top edge of the cake. Slice and enjoy!
More about "lindor milk chocolate recipes"
RICH DARK LINDOR HOT CHOCOLATE, LINDT
Simply the most indulgent, creamy hot chocolate recipe using our luxurious 60% Cocoa Dark Chocolate LINDOR Truffles. Perfect for a warming winter drink.
Chocolatier’s Tip
You could swap the cocoa powder for grated chocolate curls.
From chocolate.lindt.com
- 1. Pour the milk and 250 ml of the cream into a medium saucepan. Add 2 tbsp of the soft-brown sugar and bring to a simmer, stirring often. 2. Remove from the heat and add the chopped Lindor truffles and vanilla extract. Stir until smooth and melted. Taste to check the sweetness, adding a little more sugar if wished. 3. Whip the remaining cream with the icing sugar until soft peaks form. Spoon into a piping bag with a star nozzle. 4. Pour the hot chocolate into four mugs. Pipe the whipped cream on top. Dust with cocoa powder and sprinkle with mini marshmallows. Serve straight away.
ULTIMATE LINDOR CHOCOLATE CAKE RECIPE | LINDT UK
This recipe is a chocoholic’s dream thanks to the decadent dark chocolate sponge, creamy chocolate frosting and luxurious LINDOR truffle decoration. Prepare for a slice of chocolate heaven.
Chocolatier’s Tip
You can mix and match with different LINDOR truffles… try using our LINDOR White Chocolate and 60% Dark Chocolate Truffles to create a tricolour pattern - or why not try our LINDOR Stracciatella with their delicate white chocolate shell flecked with cocoa? Head to our Online Shop to find out more.
From lindt.co.uk
- 1. Preheat the oven to 180C/160 Fan/Gas 4. Grease two 20 cm/8-inch round cake tins with sunflower oil. 2. In the bowl of a stand mixer fitted with a paddle attachment, beat together the sunflower oil and sugar. Add the eggs, one at a time, beating well. 3. In a separate bowl, sift together the flour, cocoa powder, baking powder, bicarbonate of soda and salt. Gradually add to the egg mixture in the stand mixer, alternating with the water. Beat well and add the vanilla extract. 4. Stir in the chopped chocolate, using a spoon, until evenly distributed throughout the batter. 5. Divide equally between the prepared cake tins and bake for about 40 minutes or until a skewer inserted into the centre comes out clean. Leave to cool for 10 minutes in the tins before transferring to a wire rack to finish cooling completely. 6. Meanwhile, make the frosting: put the chopped chocolate into a heat-proof bowl set over a pan of barely simmering water. Stir until melted and smooth. Remove from the heat and leave to cool to room ?temperature. 7. In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter, cocoa powder and icing sugar until thoroughly combined. Add the vanilla extract, cream, sour cream and cooled chocolate. Beat for 2 minutes, or until fluffy, scraping down the sides as necessary. 8. Using a serrated knife, trim the tops of the cooled cakes to ensure they are completely flat. Place the first cake, cut side up, onto a flat serving plate. Add a large dollop of frosting and, using a palette knife, smooth over the top. Top with the second cake, cut side down, ensuring the cakes are centred and straight. 9. Generously frost the top and sides of the cake ensuring it is completely covered. Place a row of LINDOR Milk Truffles around the base, gently pressing into the frosting to ensure they stay in place. Add another row around the border of the top of the cake. 10. Slice, serve and enjoy!
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