LINDT™ TRUFFLE SUGAR COOKIE CUPS RECIPE - BETTYCROCKER.COM
Indulge in a decadent truffle cookie cup; perfect for holiday cookie exchanges.
Provided by Betty Crocker Kitchens
Total Time 1 hours 10 minutes
Prep Time 30 minutes
Yield 36
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. In large bowl, mix cookie mix, butter and egg with spoon until soft dough forms. Shape into 36 (1 1/4-inch) balls (about 1 tablespoon each); place in ungreased mini muffin cups. Press indentation in center of each with end of wooden spoon.
- Bake 8 to 10 minutes or until light golden brown around edges. Immediately repeat indentation into center of each cookie with end of wooden spoon to create 1-inch opening, cleaning off end with paper towel when needed. Cool in pan 15 minutes. Remove to cooling rack; cool completely.
- Spoon frosting into resealable food-storage plastic bag. Cut off corner of bag. Gently insert cut corner of bag into indentation in each cookie cup. Squeeze bag to fill opening, about 1 teaspoon per cookie cup. Cut each truffle in half with small serrated knife, using a gentle sawing motion. Place truffle half on top of frosting, cut side down; drizzle with cookie icing, and immediately sprinkle with candy sprinkles.
Nutrition Facts : Calories 160 , CarbohydrateContent 23 g, CholesterolContent 15 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 4 1/2 g, ServingSize 1 Cookie Cup, SodiumContent 95 mg, SugarContent 16 g, TransFatContent 0 g
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
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From bettycrocker.com
Reviews 3.5
Total Time 1 hours 10 minutes
Calories 150 per serving
- Spoon frosting into resealable food-storage plastic bag. Cut off corner of bag. Gently insert cut corner of bag into indentation in each cookie cup. Squeeze bag to fill opening, about 1 teaspoon per cookie cup. Cut each truffle in half with small serrated knife, using a gentle sawing motion. Place truffle half on top of frosting, cut side down; drizzle with cookie icing, and immediately sprinkle with candy sprinkles.
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.
CHOCOLATE TRUFFLE CAKE | JUST A PINCH RECIPES
From justapinch.com
Reviews 5
Category Cakes
Cuisine American
- ALTERNATE GARNISH: Pipe a border around top and bottom lip of cake. Take Pirouette creme filled wafers and line them up around the sides of cake. (They do not have to be all the same height). Add M&M's to the middle of the cake . ***Finished Cake #2 in my photo #2 made in (3) 9-inch pans. Serves at least 14, huge cake.
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.
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