Recipe of the Week - Lindt Truffles

A fantastic recipe for all lovers of Lindt Chocolate, these truffles are not only deluxe but also are quite easy to make. For an ultra gourmet finish try using grated coconut, finely ground hazelnuts, chestnuts, almonds or pistachios instead of the cocoa powder or powdered sugar.


INGREDIENTS (Makes approx 25)

2 x 100g bars of Lindt Dark Chocolate or Lindt Excellence Extra Creamy
8oz double cream
200g cocoa powder or powdered sugar


METHOD

1. Break the Lindt Chocolate into pieces and melt (ideally in a bain marie at 40 - 50 °C) until it has fully melted.

 2. Heat the full cream briefly, add the melted chocolate and mix together well. Cover the chocolate mixture with cling film ensuring it is air-tight and leave to chill for roughly 8 hours in the fridge.

3. Pour the cocoa powder or powdered sugar into a small bowl. Using a tea spoon, measure out some truffle mixture (approx 10 grams should suffice) and work it into a ball. Roll the ball into the cocoa powder or powdered sugar (or alternative ingredients mentioned above) and place on a serving plate.


IMPORTANT -  Keep your truffles in a cool, dark and dry place. Do not put it the fridge as the moisture will ruin it.


Recipe posted by Spencer Samaroo, Managing Director, Moo-Lolly-Bar
The best online chocolate, lolly and confectionery store on the web!

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