Easy Holiday Truffle Treats!
I love chocolate, I mean LOVE! Chocolate is always an element in my holidays. This year, I’m going to be using Lindt Truffles in a variety of ways
- Truffle Cupcakes: Simply push a Lindt Truffle down into your batter pre-baking for an extra creamy, chocolate surprise. Try the various flavors like Hazelnut, Dark Chocolate Peppermint, or Peanut Butter Chocolate! {see below for recipe}
- Cupcake Toppers: Top a baked cupcake with a Lindt Truffle for an easy and decadent finish to your cupcakes! Try adding them to full cakes as well!
- Dessert Drinks: Drop a Lindt Truffle down into a martini glass before pouring a tasty, dessert cocktail. Insert a knife halfway down the truffle and then slide it onto the rim for a pretty presentation!
- Wine & Chocolate: The perfect hostess gift, tie a selection of Lindt Truffles on ribbon around a wine bottle.
- Monogram Truffle: Fill a ziploc bag with melted chocolate (try white on dark truffles and milk on white truffles). Snip the corner, and pipe a letter onto the unwrapped Lindt Truffle. Set in mini cupcake or candy liners for a holiday party!
Adorn Lindt chocolate truffles with candy red-hots, mini pretzels, and candy eyes for a cute TRUFFLE REINDEER treat!
1. Red + Green Truffle Box | 3. Candy Cane Cello Bags | NashvilleWraps.com
4. Striped Candy Cups | ShopSweetLulu.com
LINDT CHOCOLATE TRUFFLE CUPCAKES
- 1 box (18.5 oz) Devil’s Food or Milk Chocolate cake mix
- 1 cup buttermilk
- ½ cup vegetable oil
- 4 eggs
- 10 Milk Chocolate Lindt Lindor Truffles, chopped up
- 24 Hazelnut Lindt Lindor Truffles
Stracciatella Butter Cream
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- 5 egg whites
- 1 cup + 2 tablespoons sugar
- 1 lb (4 sticks) unsalted butter, room temperature
- Pinch of salt
- 1 ½ teaspoons vanilla extract (clear if possible)
- 12 Lindt Stracciatella Truffles
- 1 bar Lindt Dark Chocolate (place in refrigerator)
Line 24 cupcake tins with liners. Preheat oven to 350 degrees.
- Place cake mix, buttermilk and oil in mixing bowl and with paddle attachment, mix on medium until well combined (about 30 seconds).
- Set mixer to low and add eggs one at a time.
- Scrape down sides of bowl and set on medium speed for about 1 minute.
- Meanwhile, chop the Milk Chocolate Truffles into course pieces (I cut them into 8 pieces each).
- Stop the mixer and lightly mix the Milk Chocolate pieces into the batter with a wooden spoon or spatula.
- Fill the cupcake liners 2/3 full. Bake for 15 – 20 minutes.
- Check cupcakes by inserting a toothpick. When the toothpick comes out clean, the cupcakes are ready.
- Have the 24 Hazelnut Truffles unwrapped and ready before the cupcakes come out of the oven.
- Remove the cupcakes from the oven and immediately press a Hazelnut Truffle into the center of each cupcake. Don’t push all the way to the bottom, just until they go below the surface.
- Let the cupcakes sit for about 1 minute, then remove and allow to continue cooling on wire rack. Cupcakes must be completely cool before adding butter cream or butter cream will melt.
Stracciatella Butter Cream
- Place egg whites, sugar and salt in a heatproof pan or mixing bowl and set over boiling water (double boiler).
- Whisk the mixture continuously until sugar is dissolved (mixture will have a silky and smooth texture when sugar has dissolved – takes about 5 minutes).
- With a whisk attachment, mix the heated egg white mixture on low for 1 minute and then to medium-high until mixture has cooled (about 10 minutes). The mixture should form stiff peaks.
- Feel the bottom of the mixing bowl to determine whether the mixture has cooled.
- Set mixer to medium and add 1 tablespoon of butter at a time.
- Add the vanilla extract.
- Once the butter is incorporated (the mixture will look smooth), set mixer to medium and mix for 3 minutes.
- Unwrap the 12 Stracciatella Truffles and place in a microwaveable bowl.
- Melt the truffles for 25 seconds until they are a creamy mixture. Keep an eye on them as they melt pretty fast.
- Stop the mixer and pour the melted Stracciatella Truffles into the buttercream mix.
- Replace the whisk attachment with the paddle attachment and mix on medium high until the buttercream becomes thick and smooth with no air bubbles (about 5 minutes).
- Take Lindt Dark Chocolate bar out of fridge and using a vegetable peeler or knife, curl the chocolate onto the top of the cupcakes.
- If the chocolate is still too soft, place in freezer for about 5 minutes and curl the chocolate again.
- Serve immediately or store in air tight container for up to 3 days.
Chocolatiers, it’s exquisite chocolate filled with a smooth chocolate center. When the irresistible center starts to melt…so will you. Smooth. Flowing. Luscious. Chocolate like no other.
DISCLOSURE: COMPENSATION WAS PROVIDED BY LINDT VIA GLAM MEDIA. THE OPINIONS EXPRESSED HEREIN ARE THOSE OF THE AUTHOR AND ARE NOT INDICATIVE OF THE OPINIONS OR POSITIONS OF LINDT.
Tiffany says
November 21, 2011 at 8:31 pmOh my goodness, I love Lindt and those reindeer are adorable! Thanks for sharing. Add another treat to my Christmas Open House :)