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Milk Chocolate Truffles with Gold

Milk Chocolate Truffles with Gold 

35 minutter
20 personer


  • 300g Lindt EXCELLENCE Extra Creamy, finely chopped
  • 1/3 cup (75mL) 35% whipping cream
  • 3 tbsp (45 mL) Unsalted butter, cut into cubes
  • 200g Lindt EXCELLENCE Extra Creamy, melted
  • Gold leaf, gold sprinkles and/or gold luster dust


Trin 1.

Truffles: Place chopped chocolate in microwave-safe bowl. Microwave on MEDIUM powder, stirring every 30 seconds for 2 to 3 minutes or until smooth and melted.

Trin 2.

Meanwhile, heat cream in small saucepan set over medium heat until comes just comes to a boil. Pour in half the hot cream into melted chocolate and whisk until blended. Pour in remaining hot cream and whisk until melted. Add butter and stir in until melted.

Trin 3.

Cover chocolate mixture with plastic wrap directly over surface. Refrigerate for at least 6 to 8 hours but overnight is best. Remove from ridge for 15 minutes before the next step.

Trin 4.

Using a melon baller or small ice cream scoop, scoop milk chocolate ganache and roll into balls. Transfer to parchment paper-lined baking sheet. Chill for 1 to 2 hours or until firm.

Trin 5.

Assembly: Dip each chocolate truffle into melted chocolate, coating completely. Remove, using a fork, allowing excess chocolate to drip off; and transfer back to paper-lined baking Garnish as desired with gold leaf, gold sprinkles and/or gold luster dust. Let stand until chocolate sets and hardens.


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