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
- 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.
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Oh my goodness, I love Lindt and those reindeer are adorable! Thanks for sharing. Add another treat to my Christmas Open House :)