Lindor Truffles copycat recipe makes the most decadent, sweet and creamy treats for sharing and gifting.
Lindor Truffles
Known for their decadent flavors and brightly colored wrappers, Lindor Truffles are unmatched when it comes to chocolatey treats. A rich outer shell provides the perfect contrast of textures to the luxurious, melt-in-your-mouth filling.
And while the preparation in this recipe isn’t exactly how Lindor Truffles are made, the results come pretty darn close! I like to dress them up in shaved or chopped almonds for a special touch.
It’s the perfect little bite when those sweet cravings kick in, and they’re a wonderful holiday gift for friends and family, too!
Why you will love this recipe
- Made with just 3 ingredients
- Each batch makes about 28 truffles
- Assembled in about 30 minutes (plus chill time)
- Easy enough that the kids can help
How to make perfect chocolate truffles
Make the filling. Melt the milk chocolate in the microwave (or with a double boiler), then stir in softened cream cheese until completely smooth. Chill the mixture for at least 2 hours so it’s easier to roll into balls.
Roll each truffle. I use a small cookie scoop to scoop out the mixture as this guarantees the whole batch of Lindor truffles is uniform in size. Then, I add a toothpick — it makes it easier to dip later!
Dip in chocolate coating. This is the trickiest step! Work quickly to dip the frozen chocolate balls in the melted dark chocolate, then get them right into the refrigerator to chill again. If adding chopped nuts, get those on while the outer layer is still soft.
- Chill until firm. It will take at least 30 minutes for homemade Lindor truffles to set. Since they need to remain refrigerated anyway, I just check them periodically and transfer them to a sealed container once firm — and remove the toothpicks, of course!
Pro Tips
- High-quality chocolate provides the best results. The flavor and texture is unmatched, so this is not the recipe for pinching pennies!
- Temperature is key. Softened, room-temperature cream cheese is a lot easier to mix into the melted chocolate and guarantees silky, smooth results.
It’s also important to melt the chocolate slowly and carefully. There’s a fine line between perfectly melted and overheated, and it tips over in a flash! - Double boiler vs microwave. I use the microwave to heat the chocolate instead of a double boiler because it’s pretty simple. It’s best to stop when there are still a few tiny pieces in the bowl — the residual heat of the mixture will finish those off as it’s stirred.
- Greased hands will prevent sticking. Either butter or oil will do the trick, but the oil must be flavorless! I keep a small stick of butter handy so all I have to do is rub a little more on as I go.
Key Ingredients and Substitutions for this Lindor Truffle Copycat Recipe
Cream Cheese: The best truffle texture comes down to fats! Full-fat block-style cream cheese is the best option for this Lindor Truffle copycat recipe, and it’s easy to work with too. Instead of scraping every last bit out of a container, I can just unwrap and get to work.
Milk and Dark Chocolate: I use two different types of chocolate since chocolate truffles can sometimes be a little one-note. Milk is perfect for a sweet and creamy center, while dark hardens a bit better due to the higher amount of cacao solids.
Almonds (optional): These add a crunchy texture and lend a professional look to each truffle. Other types of nuts, shredded coconut, or even sprinkles would be a great addition!
Frequently Asked Questions about Lindor Truffles
What is inside Lindor truffles?
According to their site, the truffle filling is a type of ganache with a low melting point. The recipe is a closely guarded secret and can vary depending on the flavor of each truffle.
How long do homemade chocolate truffles last?
In the refrigerator, copycat Lindor truffles will keep for up to two weeks in an airtight container. They can also be frozen for a couple of months, and doing so creates a new texture.
Refrigerated chocolate truffles have more of that melt-in-your-mouth texture compared to an ice cream bon bon consistency when frozen.
Can I make them in advance for special occasions?
Absolutely! I make a couple of batches for the holiday season, using different coatings for each, to make custom truffle samplers as gifts!
I make them no more than a few days ahead of time so the recipients have time to savor them. And because of the cream cheese in the filling, they must be kept refrigerated.
How do I prevent truffles from melting too quickly?
Chilling is your secret weapon when making Lindor truffles from scratch! The milk chocolate center must be frozen solid before dipping, or the heat from the outer coating will cause it to melt.
Once dipped, they go straight into the refrigerator to set. I can work pretty quickly, but having a kitchen assistant can really help with this step.
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Lindor Truffles
Ingredients
- 8 oz cream cheese softened to room temperature
- 6 oz milk chocolate
- 4 oz dark chocolate for coating
- 2 tbsp chopped almonds shaved
- 28 toothpicks
Instructions
- Melt milk chocolate in the microwave in 60-second rounds or using a double broiler system. See notes*
- Incorporate softened cream cheese and stir until well combined. The warm chocolate will help to create a smooth consistency. Refrigerate for at least 2 hours.
- Once the mixture is chilled and with a malleable consistency, roll on 28 truffles. Then, insert one toothpick in the center of each ball. Place them into a plate in the freezer for 45-60 minutes or until they are hard to the touch.
- Melt dark chocolate for coating just before using it in the microwave or with the double broiler system. As the truffles are chilled, it will be easier to coat them in chocolate. Take each of them from the toothpick and dip them into the melted dark chocolate for coating. Finally, place them into a plate and refrigerate until the coating has fully hardened.
- *Â Optional Almond Topping: If you choose to add shaved or chopped almonds, sprinkle them on the truffles immediately after dipping them in dark chocolate. This adds a delightful crunch and visual appeal.
- You can store these truffles in the fridge or freezer in an airtight container. The fridge version has a softer melt-in-mouth center, while the freezer one is more like an ice-cream bonbon.
Notes
- Choose high-quality chocolate. That’s the best way to achieve an unforgettable Lindor-style truffle.
- When melting chocolate, whether in the microwave or using a double broiler, ensure that it melts evenly. Stir the chocolate at each interval when using the microwave, and avoid overheating to prevent burning. For a double broiler, maintain low to medium heat.
- Make sure the cream cheese is softened to room temperature. This ensures a smoother incorporation into the melted chocolate, creating a consistent and velvety truffle filling.
- If the mixture is too sticky to handle, lightly grease your hands with a flavorless oil or butter. This will make it easier to roll the truffles without them sticking to your hands.
- If the mixture is too sticky to handle, lightly grease your hands with a flavorless oil or butter. This will make it easier to roll the truffles without them sticking to your hands.
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