LINDT CHOCOLATE BALLS RECIPES

Steps:

• 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.

Steps:

• Chop the chocolates finely with a sharp knife. Place them in a heat-proof mixing bowl.
• Heat the cream in a small saucepan until it just boils. Turn off the heat and allow the cream to sit for 20 seconds. Pour the cream through a fine-meshed sieve into the bowl with chocolate. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. Whisk in the Grand Marnier, if using, coffee, and vanilla. Set aside at room temperature for 1 hour.
• With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper. Refrigerate for 30 minutes, until firm. Roll each dollop of chocolate in your hands to roughly make a round ball. Roll in confectioners' sugar, cocoa powder, or both. These will keep refrigerated for weeks, but serve at room temperature.