The first time I bit into a Lindt Lindor truffle, I was amazed by the perfectly smooth ganache that melted on my tongue, encased in that satisfying chocolate shell. At nearly $20 per box in stores, these luxurious treats felt like a special occasion splurge. That’s when I decided to master the art of making them at home.
After countless batches and technique refinements, I’ve created this foolproof copycat recipe that delivers the same silky ganache and crisp chocolate coating as the originals. The best part? You can customize flavors with your favorite liqueurs and make dozens for the cost of a single store-bought box.
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Table of Contents
Why This Recipe Works
The secret to perfect truffles lies in understanding ganache ratios and proper tempering techniques. Using the right chocolate-to-cream ratio creates that signature smooth, creamy center that melts at body temperature. The addition of butter to the coating of chocolate creates a glossy shell that snaps cleanly when bitten, just like expensive store-bought versions.
Chilling at the right stages prevents the ganache from becoming too soft to handle while ensuring the final coating sets properly.
Lindt Dark Chocolate Truffles Ingredients
For the Chocolate Ganache:
- High-quality dark chocolate – Provides rich base flavor and smooth melting texture for ganache
- Heavy whipping cream – Creates a silky, creamy texture and helps chocolate emulsify properly
- Pure vanilla extract – Enhances chocolate flavor and adds aromatic depth
- Liqueur – Adds sophisticated flavor complexity and prevents ganache from becoming too firm
For the Chocolate Coating:
- Dark chocolate – Forms a crisp outer shell that provides textural contrast to the soft center
- Unsalted butter – Creates a glossy finish and helps the coating set with proper snap
Use your favorite dark chocolate. If you opt to use a chocolate bar, freeze it and shred it into small pieces on a box grater before melting.Â
How To Make Truffles
To make copycat Lindor truffles, you need to make the chocolate ganache and the chocolate coating separately,
Start with the ganache:
- Break up the chocolate and place it in a heatproof mixing bowl.Â
- Over medium heat, bring the heavy cream and vanilla extract to just below a boil in a heavy-bottom saucepan. Remember to stir occasionally to prevent scorching.
- Pour the hot cream mixture over the chocolate and whisk together until smooth.
- Add liqueur or other flavorings, if desired, and stir until well combined.Â
- Cover the mixing bowl with plastic wrap and chill in the refrigerator for a few hours, until the ganache has hardened enough to scoop.
- Use a small cookie scoop or a tablespoon to portion out the ganache onto a parchment-lined baking tray.
- You can rub your hands with a bit of canola oil and shape the ganache into perfect spheres, but it isn’t necessary.
- Place the tray in the fridge.
To make the chocolate coating:
- Warm the chocolate in the microwave at 50% power for 30 seconds at a time, just until it starts to melt. Stir and repeat as necessary.
- Melt the butter in the microwave using the same technique as you would for the chocolate.
- Stir the melted chocolate and butter together.
To dip and decorate the Lindor truffles:
- Use a fork or a chocolate dipper to dip each truffle into the chocolate.Â
- After dipping the truffle, you can roll it in an additional coating, such as chopped nuts, flake salt, or even sprinkles, if desired.
- Place the coated truffle on a parchment-lined baking tray. Repeat until you have coated all the truffles, then place them in the fridge to set.Â
- Transfer the truffles to a parchment-lined airtight container.
What Chocolate To Use for Lindt Dark Chocolate Truffles
For my recipe, I am using chocolate in 10-ounce increments. After making the New York Times Best Chocolate Chip Cookie Ever, I realized that you can indeed buy better quality chocolate in the grocery store if you take the time to look. Now, I personally love dark chocolate; you may not.
When I make truffles, I typically make dark chocolate truffles. So when I make these, I buy chocolate chips with a high amount of cacao (i.e., the percentage of chocolate liquor contained).
I have also made these same truffles with Valrhona or Callebaut, and they come out very well. Most of us can’t find these brands at our local grocery stores. Thanks to the Internet and online ordering, everything is just a mouse click away.
How Long Will Homemade Truffles Last?
Homemade Lindor truffles will last three or four days in the fridge and up to three months in the freezer.
Do You Have to Refrigerate Homemade Chocolate Truffles?
Generally, it is not advisable to keep chocolate in the fridge; however, homemade chocolate truffles are an exception. Since the ganache filling contains cream, truffles can spoil if left on the counter.Â
How to Store Chocolate Truffles
If you plan to eat the truffles soon, go ahead and keep them in the fridge. However, your best bet is to put truffles in the freezer if you plan to store them longer than a few days.
Always put truffles on parchment or wax paper inside an airtight container and never stack them.
Additional Resources for Making Chocolate Truffle Candy
More Candy Recipes
- Williams Sonoma Peppermint Bark
- York Peppermint Patties
- Homemade Reese’s Peanut Butter Eggs
- Homemade Twix Bars Recipe
- Rocky Road Candy Recipe
- Pecan Brittle
- Fools Gold Chocolate
- Little Debbie Zebra Cake Truffles
Chocolate Lover Recipes
- White Chocolate Oreo
- How to Make a Chocolate Mocha
- Cracker Barrel Chocolate Coca-Cola Cake Recipe
- Hershey Bar Cake
- Hersheys Brownies
- Frozen Hot Chocolate
Be sure to take a look at more tasty Valentine’s Day and Christmas recipes.
Lindt Chocolate Truffles Easy Copycat Recipe
Ingredients
For the Ganache
- 10 ounces chocolate
- 1/3 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1 1/2 tablespoons liqueur of your choice
Chocolate Coating
- 10 ounces chocolate
- 2 tablespoons butter melted
Instructions
- To make the ganache, bring heavy cream, and vanilla to almost a boil, pour the warm cream mixture over the chocolate. Whisk the chocolate and cream, until it is smooth and the chocolate is melted. When the mixture is smooth and creamy, with no more chunks of chocolate in mixture add in liqueur flavor that you desire. Cover the bowl with plastic wrap and place in the refrigerator for a couple of hours.
- You will want to chill the mixture so it will be easy to make the individual truffles, until the mixture hardens it will be too soft to make the truffles. After about 3 to 4 hours, or even overnight, remove the unformed truffles from the refrigerator. Use a cookie scoop or a tablespoon to scoop out the truffle. Place truffle onto a cookie sheet that has been covered with either wax paper or parchment paper. Once all of the chocolate has been scooped out into individual pieces you may need to shape the truffles by rolling them into small balls. Place cookie sheet into the refrigerator while you make the ganache.
- Make the chocolate coating for the outside of the truffle by melting two tablespoons of butter and pouring this over 10 ounces of chocolate. You may need to gently heat the chocolate in the microwave, or over a double boiler. Once the chocolate has been melted, you can begin to dip the truffles into the chocolate.
- Dip the truffle into the melted chocolate, roll the truffle around into the chocolate until it is fully coated, using a fork lift the truffle out of the chocolate and gently tap the fork on the edge of the bowl to remove excess chocolate. Place the chocolate coated truffle onto parchment paper, and let the chocolate harden.
- Before the chocolate sets completely you may choose to dust your chocolate with something extra.
- Chopped nuts or even coarse sea salt are perfect additions. If you have never tried sea salt on chocolate, if your palate is a little more daring, you may find this a new flavor that you will love. Let your chocolates fully set and become hard before moving them into a storage container.
It’s my opinion this ganache is too thick as well as the coating. When I tried to dip the ganache balls into the coating, they completely fell apart. I ended up making copycat magic shell. That worked much better but still a little thick. Note to self. Make ganache thinner, easier to roll into balls and thinner coating to dip or drizzle onto ganache.
Love this recipe use it every year! Quick and easy to make and delicious! WOuld recommend this recipe!
I am so glad you like it.
So excited to try! Just wondering, is the liqueur 100% necessary or can I skip it?
The alcohol gives you the flavor. You could leave it out.
No need to add alcohol, just use a favorite baking extract: almond, peppermint, hazelnut, coconut, etc.
I can’t get truffles at my candy store right now, these were delicious.
Hey, I really don’t like alcohol, but I’m guessing the alcoholic content sort of boils out during the truffle-making process?
If not, do you suppose imitation extracts would work as well? (Almond extract, coconut extract, peppermint extract, etc. etc.) Extracts are the bomb.
I just came across this recipe and I haven’t tried it yet but I plan too. Like you I am interested in removing the liqueur. On another site ( http://everydaylife.globalpost.com/raspberry-liqueur-substitute-39721.html ) I found this “One quick and easy fix is to substitute 1 teaspoon of raspberry extract for every 2 tablespoons of raspberry liqueur listed in the recipe.” So based off of that we should use 3/4 tsp of extract for this recipe. Worth a shot. Hope I’m not too late to help and that you see this! 🙂
I make truffles often, including this recipe. Be careful with immitation flavors as they will taste artificial. I use oil extracts instead – only a few drops gives the entire batch flavor. I also make pomegranite syrup (juice reduction with sugar), or leave the cream out of the genache and add peanut butter with a toffee oil extract, add toffee pieces to genache, add finely cut coconut, add cream cheese instead of cream and then add a bit of allspice, nutmeg and cinnamon, etc. If made without cream, they last a good 3 weeks unrefrigerated.
I sometimes sprinkle a little freeze dried coffee on top. Makes a very interesting and delicious taste!:)
This sounds delicious!
These look wonderful! I can’t wait to make them for Christmas gifts this coming year!I think dark chocolate is the only way to go! It’s healthier and taste the best! But my husband would disagree as would many of you out there! Thank you for posting this one!