Homemade Halloween Lindt Dark Chocolate Truffles made with just 5 ingredients and SO amazing! Chocolate chips, heavy cream and butter combine for a rich & smooth luscious chocolate truffle filling that rivals Lindt’s! Chocolate lovers must try these festive Halloween Truffles!

Lindt DARK CHOCOLATE TRUFFLES

I have a confession to make: I adore Lindt Dark Chocolate Truffles. Like, a lot. When I created these truffles, I celebrated because they taste SO MUCH ALIKE! Rich, smooth perfectly dark chocolate filling surrounded by a chocolate shell. They’re so much easier to make than you think! And they make a good 2 dozen truffles, so you can enjoy them for a while!

DARK CHOCOLATE TRUFFLES INGREDIENTS

–Semi-sweet chocolate- you’ll need 16 oz of good, high quality semi sweet or darker chocolate chips or wafers {roughly 2 2/3 cup}

–heavy whipping cream- 1 cup is all you need to make the smooth chocolaty filling

–butter- you’ll need 1 cube, or 1/2 cup again, high quality salted butter

–more Semi-sweet chocolate chips- you’ll need 3/4 cup; these will be melted and used to coat the outside of the truffles

–1 TBSP shortening or coconut oil- used to thin the chocolate once melted, to make dipping the truffles easier

HOW TO MAKE CHOCOLATE GANACHE

My homemade Copycat Lindt Truffles start with making a simple chocolate ganache.

Pour 16 oz chocolate chips into a medium sized mixing bowl and then set it aside.

In a small saucepan melt your butter over medium heat. Add in the cream when the butter is almost completely melted.

Turn the heat up very slightly and while using a whisk, stir constantly but gently until the mixture barely comes to a boil.

Pour the heated mixture over the chocolate and begin stirring, combining the chocolate with the butter and cream mixture. After about a minute or two the chocolate should be completely melted and smooth. It’s ganache!

Pour the ganache into a small Tupperware bowl with 3”-4” sides (or tall sides).

Place in the fridge until it’s solid.

HOW TO Prepare DIPPING CHOCOLATE

Combine your ingredients in a small bowl with deep sides. Microwave on high for 1 minute.

Stir gently and then microwave for another 15-45 seconds until the mixture has melted completely and is smooth.

If you’re adding white chocolate place ¼ cup of white chocolate chips in a small ziplock bag and microwave for about 1 minute until melted. Snip a tiny corner off of the bag for piping.

HOW TO MAKE DARK CHOCOLATE TRUFFLES.

Put a plate or a quarter sized cookie sheet in the freezer for a few minutes. Then take it out and cover it with parchment paper.

Using a melon baller, scoop out balls of the hardened ganache.

Try to keep the balls as round as possible but know it’s okay if they aren’t because the dipping chocolate will help to hide imperfections.

Don’t let the ganache warm up too much, so try to work in small batched of about 7 or 8 truffles at a time.

There is no amazing way of dipping them- the shortening will thin the chocolate out a bit, so it will be easier. I used my fingers and dipped the flat side of my truffles first, then rotated it around in the chocolate. Don’t worry- any imperfections will be hidden when you drizzle chocolate on top (or sprinkle with candy, sprinkles, etc.) Mine were not perfect, so I went ahead and let my husband know they were Artisan Truffles. 😉

Transfer dipped truffle to chilled plate/ tray. Working in batches of 7-8 truffles, like I mentioned above, dip truffles, set on the chilled tray, then when they’re all dipped, add sprinkles and/or chocolate drizzle on top.

Cool completely and  ENJOY!

Once you have a batch of truffles coated in chocolate, you can drizzle more chocolate on top, & top with Halloween sprinkles, etc! Have fun with it!

I alternated white chocolate with more dark chocolate. Yum. The somewhat bitterness of the ganache inside balances out the sweetness of the dipping chocolate which makes it AMAZING.

Copycat Lindt Halloween Chocolate Truffles

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Course: Candy, Dessert

Cuisine: American

Keyword: Copycat Lindt Dark Chocolate Truffles

Prep Time: 30 minutes

Chill Time: 3 hours

Servings: 24

Calories: 215kcal

Ingredients

Dark Chocolate Ganache

• 16 oz semi-sweet chocolate {roughly 2 2/3 cup}
• 1 cup heavy whipping cream
• 1/2 cup butter

Dipping Chocolate

• 3/4 cup semi-sweet chocolate chips
• 1 tbsp shortening

Instructions

Make Dark Chocolate Ganache

• Pour 16 oz chocolate in a medium sized bowl. Set aside. {Note: if you want to add extracts or flavorings, add them to the chocolate in the bowl. Here are some ideas: 1/2 tsp almond, cherry or raspberry extract, 1 drop of lemon or peppermint essential oil, etc.}

• Melt butter in a small saucepan over medium heat. Add in cream when butter is just about melted.

• Increase heat slightly and using a whisk, stir constantly, but gently. Heat until mixture just barely comes to a boil.

• Pour over chocolate in bowl. Begin stirring gently, combining the chocolate with the butter-cream mixture. After just a minute or two of stirring, all the chocolate is melted and you’ve got a smooth chocolate ganache!

• Refrigerate until solid, about 2-3 hours. (The ganache can be made days in advance too, and just stored in the fridge until you’re ready to shape into truffles.)

Dipping Chocolate

• Combine ingredients in a small bowl {remember- you’ll be dipping truffles in this chocolate, so it’s best to use a smaller, deeper bowl.}

• Microwave on high for 1 minute. Stir gently. Microwave another 15-45 seconds, until mixture is melted and smooth when stirred.

• I topped mine with drizzled white chocolate and more semi-sweet chocolate. If you’d like to do this as well, put 1/4 cup chocolate chips in a small ziplock bag. Microwave about 1 minute, until melted. Snip a tiny corner off the bag.

How to make Homemade Chocolate Truffles

• Put a plate or a quarter cookie sheet in the freezer for a few minutes. Take out and cover with a piece of parchment.

• Using a melon-baller, scoop out balls of hardened ganache. Try to keep the balls as round as possible. It’s okay to have a flat side since you’ll need to set the truffles up after dipping them. They don’t have to be perfect though, since you’ll be covering them with chocolate.

• Dip the truffles in the dipping chocolate and then transfer dipped truffle to chilled plate/ tray. Top with festive Halloween sprinkles, if desired.

• When they’re all dipped, add Halloween sprinkles and/or chocolate drizzle on top. Cool completely and ENJOY!

Nutrition

Calories: 215kcal | Carbohydrates: 13g | Protein: 2g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 25mg | Sodium: 40mg | Potassium: 146mg | Fiber: 2g | Sugar: 9g | Vitamin A: 276IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 2mg

What if I don’t like Dark Chocolate?

You can make these truffles less dark by simply using different chocolate. If you don’t care for dark chocolate, I recommend using 16 oz milk chocolate chips for the truffle filling, and keeping the semi-sweet chocolate to use for the outside.

HOW TO STORE HOMEMADE CHOCOLATE TRUFFLES

Homemade truffles, unlike store bought, should always be kept stored in the fridge. Using an airtight container to keep them fresh, hold them in the fridge to keep them chill until you’re ready to eat.

Homemade Halloween Lindt Dark Chocolate Truffles made with just 5 ingredients and SO amazing! Chocolate chips, heavy cream and butter combine for a rich & smooth luscious chocolate truffle filling that rivals Lindt’s! Chocolate lovers must try these festive Halloween Truffles!

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