LINDOR MILK CHOCOLATE TRUFFLES RECIPES
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!
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LINDOR hot chocolate with milk chocolate truffles and whipped cream.
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- SUBSTITUTIONS: For a more intense chocolate taste, make it using Lindor 70% Cacao Dark Chocolate Truffles. And for the grown-ups? Kick it up a notch with a dash of Irish cream liqueur.
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HOW TO MAKE THE BEST CHOCOLATE TRUFFLES RECIPE | LINDT UK
Indulge in these silky, sumptuous truffles with their glorious ganache centre. There is something for every taste with sublimely smooth EXCELLENCE 55% Cocoa Milk Chocolate, subtly sweet and creamy EXCELLENCE White Chocolate with a Touch of Vanilla, or rich and decadent EXCELLENCE 70% Cocoa 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. 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.
Makes around 12 of each flavour (the exact number will depend on the size of your tuffles)
From lindt.co.uk
- 1. Start with the milk chocolate truffles: put the chopped milk chocolate in a heatproof bowl and set aside. 2. Pour the cream into a small saucepan and add the butter. Heat gently until it just comes to the boil. Remove from the heat and pour over the chopped milk chocolate. 3. Whisk until completely melted and smooth. 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. 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 onto the greaseproof paper and repeat with the remaining ganache. 6. Line separate baking sheets or plates with greaseproof paper and sprinkle with your chosen decorations - our Lindt Master Chocolatiers recommend sieving cocoa powder, a scattering of sesame seeds, tropical desiccated coconut, crunchy chopped almonds or fruity freeze dried raspberries. 7. Roll the truffles in the toppings to completely coat. Pop onto the lined plate and repeat until all the truffles are coated. 8. Cover and chill for up to 3 days - or until ready to serve. 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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LINDOR HOT CHOCOLATE RECIPE FROM LINDT CANADA
Cozy up with a cup (or two) of this delicious winter warmer.
In Switzerland, some people drink hot chocolate, or heisse schokolade, for breakfast in place of coffee. Our version, made with LINDOR Milk Chocolate Truffles, is the perfect pick-me-up any time of day or night.
From lindt.ca
- 1. Bring milk to a simmer over medium heat until hot. 2. Meanwhile, unwrap LINDOR Milk Chocolate Truffles, chop roughly and place in a heat-safe carafe or pitcher. 3. Once milk is heated, pour over the truffles and whisk until they are melted and well combined. 4. Serve in a mug, topped with fresh whipped cream and chocolate shavings. Serve immediately. 5. Substitutions: For a more intense chocolate taste, make it using LINDOR 70% Cacao Dark Chocolate Truffles. And for the grown-ups? Kick it up a notch with a dash of Irish cream liqueur.
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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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