The holidays are special days and nothing says “special” better than great chocolate creations made with love to enjoy and share with friends and family. The best of these treats start with the best chocolate, so I am pleased to be working with Lindt chocolate in creating and sharing this easy and delicious holiday treat.
Who said truffles need to be round? These easy, rustic 4-flavours-in-1-pan truffles are the perfect holiday treat or gift! Made perfect with Lindt chocolate.
With Lindt chocolate, the opportunities are endless for holiday decorating, cooking, gifting, and entertaining. Lindt’s Swiss Maîtres Chocolatiers are passionate about creating unique and delicious chocolate experiences. To that end, for the upcoming holiday season, Lindt has put together a great collection of holiday ideas and recipes. Check out The Season Magazine, that has 24 days of Christmas inspiration to add a touch of magic to your holiday season.
In conjunction with this great seasonal guide, you can enter the upcoming #LindtTheHalls Retweet to Win contest, hosted by @sheblogsmedia for a chance to win 1 of 3 Lindt Holiday gift baskets, each including a $150 VISA gift card. The contest runs from Dec 7-11, 2015. See contest details here.
Now … about these truffles! Based on the premise that truffles don’t need to be round, these easy truffles have all the rich, smooth flavours of truffles in one easy pan. And because variety is always good, from one pan comes 4 different flavour combinations. The topping possibilities are virtually endless. Here are the ones I used …
My truffles started with Lindt Excellence 70% Dark Chocolate. If you’d like a lighter truffle, the Lindt Excellence 50% chocolate would be a great choice. I also used the Lindt Excellence Milk Chocolate Extra Creamy in the S’Mores version of the truffle.
To make life easier, I made a visit to the bulk store and bought only a bit of each topping ingredient, so there was no waste. If you are a regular baker, you probably already have odds and ends of things in your cupboard that would be perfect. Let your imagination run wild and create your own special flavour combinations. Some additional topping ideas: chopped chocolate covered espresso beans, pretzels, candied ginger, praline, any chopped nut or dried fruit. You can also sprinkle the top of the chocolate (before adding other toppings) with cinnamon or a bit of cayenne, for a Mexican chocolate effect.
- For the truffle base:
- 600g Excellence 70% Dark Chocolate Bar (6 x 100g bars), roughly chopped
- 3/4 cup heavy, 35% whipping cream
- 4 topping combinations (see below for the ones I used)
- Coarse salt, for sprinkling on top (optional)
- Cocoa powder, for garnish
- 50g Excellence Milk Chocolate Extra Creamy (1/2 of a 100g bar), roughly chopped
- 2 graham crackers, roughly chopped
- 1/3 cup mini marshmallows
- Cranberry, Almond and Pumpkin Seed
- 1/4 cup dried cranberries
- 1/4 cup slivered almonds
- 2 Tbsp. pumpkin seeds
- Dried Cherry, Hazelnut and Coconut
- 1/4 cup dried cherries
- 1/4 cup roughly chopped hazelnuts
- 1/4 cup raw coconut chips (or could use shredded coconut)
- Candied Orange Peel, Pistachio and Cocoa Nibs
- 1/4 cup candied orange peel (I used this recipe, halved)
- 1/4 cup chopped raw pistachios
- 2 Tbsp. cocoa nibs
- Prepare a 9x9 inch baking pan by lining with parchment paper, allowing two of the edges to overhang the edges for easy removal.
- Prepare toppings and set aside.
- Fill a medium saucepan 1/3 full of water and bring to a simmer over medium high heat. Meanwhile, bring cream to a gentle boil in a small saucepan over medium heat.
- Place chopped chocolate in a large heatproof bowl (glass or stainless steel). When cream is hot, pour over chocolate, stirring to combine. Place bowl over saucepan with simmering water, ensuring that the bottom of the bowl doesn't touch the water. Heat, stirring constantly, until mixture is smooth.
- Pour chocolate mixture into prepared pan and smooth. Mentally divide the pan into 4 quarters and sprinkle prepared toppings over each quarter evenly. With the palm of your hand, very gently press down on the toppings so they make contact with the chocolate (but don't push them too far in). If desired, sprinkle top with a bit of coarse salt.
- Refrigerate at least 2 hours. Remove from pan using the parchment edges to pull up. Remove onto a cutting board. Allow to stand for 5 minutes, then cut into individual quarters first, then cut each quarter into 9 equal pieces (3x3).
- Dust lightly with cocoa powder.
- Can be stored in an airtight container in the refrigerator for up to 1 week. Makes 36 truffle squares.
Disclosure: Although this post has been generously sponsored by Lindt & Sprüngli (Canada), Inc., the opinions and language are my own, and in no way do they reflect Lindt & Sprüngli (Canada), Inc.