Copycat Lindor Truffle Chocolate Dessert

This rich and velvety Copycat Lindor Truffle Chocolate Dessert combines multiple chocolate varieties into a luscious truffle-style treat that melts in your mouth and is perfect for any occasion.

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Prep Time 15

Cook Time 25

Total Time 40

Servings 4 servings

Calories 350 kcal

Ingredients

Main ingredients

¼ cup unsalted butter melts smooth and adds richness
4 ounces semi sweet chocolate coarsely chopped, the base of your chocolatey goodness
6 tablespoons granulated sugar sweetens it just right
2 medium eggs helps everything hold together
½ teaspoon pure vanilla extract adds flavor depth you won’t wanna skip
⅓ cup all-purpose flour gives it structure without heaviness
1 tablespoon natural unsweetened cocoa powder boosts chocolate flavor, not too bitter
⅛ teaspoon salt balances all that sweetness and makes flavors pop
4 ounces milk chocolate coarsely chopped, mixed into batter for melty pockets
½ cup heavy or whipping cream for that luscious ganache
¼ cup coconut oil smooths out ganache texture
2 ounces white chocolate coarsely chopped, adds a sweet contrast drizzled on top

Instructions

Preheat your oven to 350℉.
Melt the unsalted butter and semi sweet chocolate together using a heatproof bowl on top of a pan with simmering water. Stir until smooth and shiny.
4 ounces semi sweet chocolate
Remove from heat and stir in the granulated sugar.
6 tablespoons granulated sugar
Crack in the eggs one at a time, beating well after each addition until the batter is silky and creamy.
2 medium eggs
Stir in the pure vanilla extract.
½ teaspoon pure vanilla extract
Sift the all-purpose flour, natural unsweetened cocoa powder, and salt over the bowl and fold gently to combine without overmixing.
⅓ cup all-purpose flour, 1 tablespoon natural unsweetened cocoa powder, ⅛ teaspoon salt
Fold in the coarsely chopped milk chocolate for melty pockets in the batter.
4 ounces milk chocolate
Pour the batter into a greased or parchment-lined dish.
Bake for about 20 to 25 minutes, checking with a toothpick near the end; it should come out with moist crumbs but no wet batter.
While baking, heat the heavy cream until it starts to simmer, then pour over leftover chopped milk chocolate and let sit a few minutes before stirring into a smooth ganache.
½ cup heavy or whipping cream, 4 ounces milk chocolate
Once baked, let dessert cool slightly before drizzling ganache over it.
Scatter coarsely chopped white chocolate on top for a sweet contrast.
2 ounces white chocolate
Slice into squares and enjoy your Copycat Lindor Truffle Chocolate Dessert.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat warmed pieces in the microwave for 15 to 20 seconds. For longer storage, wrap tightly and freeze; thaw in the fridge overnight before gently warming.