Traditional sugar cookies get an upgrade from delicious LINDOR Milk Chocolate Truffles in every center.

Ingredients

• 1¼ Cups (310mL) All-purpose flour
• 6 LINDOR Milk Chocolate Truffles
• ⅛ Tsp (½mL) Salt
• ½ Cup (125mL) Unsalted butter, at room temperature
• ½ Cup (125mL) Granulated sugar
• 1 Large egg yolk
• 1 Tsp (4mL) Vanilla extract

Method

1. Preheat oven to 350ºF (175ºC). Line two baking sheets with parchment paper.
2. With a sharp, serrated knife, carefully slice the LINDOR Milk Chocolate Truffles in half, and then place them in the freezer for an hour.
3. Whisk together all-purpose flour and salt in a medium bowl. Set aside.
4. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 2 minutes. Scrape down the bowl and beater, turn mixer to low, then add egg yolk, then vanilla. Scrape down the sides of the bowl as needed.
5. Add dry ingredients to mixer bowl and mix on low. Increase mixer speed to medium and beat until a smooth sugar cookie dough forms.
6. Divide dough into 12 pieces. Roll into round, smooth balls and place on prepared baking sheets, spacing them 1.5 inches (4 cm) apart. Press center of each ball with your thumb (or the handle of a wooden spoon) to create a wide and deep indent.
7. Bake for about 12 to 14 minutes, until edges just begin to turn golden brown. Let cool 5 minutes on baking sheet (press down indentation if it has puffed), then transfer cookies to a wire rack. Let cool 2 more minutes. Take LINDOR halves out of the freezer, and press into each indent. Let cool completely.

Nothing beats coming in from a cold and chilly day to a mug of steaming hot chocolate. Add a little luxury to this winter ritual by using our smooth and creamy LINDOR chocolate truffles and our higher cocoa milk chocolate. Makes 1 mug of hot chocolate.

Chocolatier's Tip
Get creative and try different flavours of Lindor - our Extra Dark is perfect for a rich and intense flavour or why not try our Milk Orange for a chocolate orange twist?

Ingredients

• 200 ml Milk
• 30 ml Double cream
• 4 Milk chocolate LINDOR truffles, unwrapped and chopped
• 20 g Lindt EXCELLENCE 65% cocoa milk chocolate, chopped
• Whipped cream
• Lindt EXCELLENCE 65% cocoa milk chocolate, grated into shavings

Method

1. Pour the milk and cream into a medium sized saucepan and slowly bring to a simmer.
2. Add the chopped LINDOR, followed by the chocolate.
3. Whisk until melted and smooth.
4. Pour into a large mug.
5. Top with a dollop of whipped cream and a sprinkle of chocolate shavings.

Just when you thought cheesecake couldn't get any better…

When regular cheesecake just isn't enough, spoil the ones you love (including yourself) with this opulent chocolate version that’s loaded with rich cocoa flavor and dressed to impress.

Ingredients
CRUST

• 1 ½ cups (375 mL) chocolate cookie crumbs
• 1/3 cup (80 mL) melted butter

FILLING

• 2 ½ bars (3.5 oz each) Lindt EXCELLENCE 70% Cocoa, chopped
• 4 pkg (250 g each) cream cheese, at room temperature
• 1 1/3 cup (330 mL) powdered sugar
• 2 tbsp (30 g) cocoa
• 4 eggs, at room temperature

GANACHE TOPPING

• 2 ½ bars (3.5 oz each) Lindt EXCELLENCE 70% Cocoa, chopped (reserve 2 oz (60 g) for garnish)
• ¾ cup (185 mL) whipping cream
• 1 tbsp (156 mL) granulated sugar

Method

1. Crust: Preheat oven to 350º F (180° C) and grease a 9-inch (23 cm) springform pan.
2. Combine ingredients in a small bowl and press evenly into pan. Bake for 10 minutes, then cool.
3. Filling: Melt chocolate over a double boiler and cool to room temperature.
4. In a food processor, mix cream cheese, sugar and cocoa until smooth.
5. Add eggs one at a time. Blend in chocolate.
6. Pour over crust and bake for one hour or until centre is set. Let cool, cover and refrigerate overnight.
7. Ganache Topping: In a medium saucepan, stir ingredients together until smooth. Pour over cooled cheesecake.
8. For garnish, decorate with chocolate shards by arranging them around the side of the cake.

Dark chocolate and gooey caramel combine in these decadent salty-sweet desserts.

Ingredients

• 18 frozen ready to bake 3-inch tart shells
• 1 tbsp (15 ml) water
• ¾ cup (185 ml) granulated sugar
• 1 tbsp (15 ml) corn syrup
• 1/3 cup (80 ml) unsalted butter, room temperature
• ¼ cup (60 ml) crème fraiche
• 2 x 100g Lindt EXCELLENCE Dark Caramel Sea Salt bars, finely chopped
• ½ tsp kosher salt
• Caramel - 1 cup (250 ml) granulated sugar
• 3 Tbsp (45 ml) water
• 2/3 cup (150 ml) 35% cream, room temperature
• 1 tsp (5 ml) pure vanilla extract
• ½ tsp (2 ml) kosher salt
• Garnish - Flaky sea salt, such as Maldon Salt

Method

1. Preheat oven to 325°F. Place aluminum-lined tart shells on large baking sheet.
2. Prick the bottom of each tart shell 3 or 4 times with fork.
3. Bake shells for 12-15 minutes or until golden brown. Remove from oven and let cool completely. Set aside.
4. Combine sugar, water and syrup in small saucepan.
5. Brush sides of saucepan down with pastry brush dipped in water to prevent the sugar from crystallizing. Continue to cook until caramel starts to turn dark golden brown, 6 to 8 minutes over medium heat.
6. Take off heat and mix in butter. Be careful as this might bubble and splatter. Mix in crème fraiche and chocolate. Stir until mixture is smooth.
7. Spoon warm chocolate caramel into prepared tart shells. Set aside.
8. Place sugar and water in small saucepan over medium heat for 8 to 10 minutes or until dark golden brown.
9. Take off heat and add half of cream, stirring vigorously. Add remaining cream, vanilla and salt and stir again vigorously.
10. Place back on heat and cook for another 2 to 3 minutes stirring constantly to thicken caramel.
11. Remove from heat again, allow to cool before transferring caramel to an airtight container.
12. Drizzle caramel over tarts, and sprinkle with flaky sea salt.
13. Serve tarts immediately.
14. NOTE: Tarts and caramel sauce can be kept in airtight containers in fridge for up to a week. Bring tarts and caramel sauce up to room temperature when ready to serve.

A classic recipe that’s so simple, you’ll want to make it over and over again.

Ingredients

• 2 cups (500 mL) Unsalted butter
• 2 Bars (200 g) Lindt Excellence 85% Cocoa Dark Chocolate, finely chopped
• 2 Cups (500 mL) Granulated sugar
• 6 Large eggs
• 1 Tbsp (15 mL) Vanilla extract
• 1 Cup (250 mL) All-purpose flour
• ½ Cup (125 mL) Cocoa powder
• 1 Tsp (5 mL) Salt
• 1 Bar (100g) Lindt Excellence 70% Cacao Dark Chocolate, chopped
• 1 Bar (100g) Lindt Excellence
• A Touch of Sea Salt Dark Chocolate, chopped
• Flaky salt (like Maldon), for sprinkling
• 1 Bar (100g) Lindt Excellence Extra Creamy, finely chopped (optional)

Method

1. Preheat oven to 350°F (180°C). Grease and line a 9” x 13” metal baking pan with parchment paper.
2. Place butter and chopped 85% chocolate in a medium bowl. Melt together by placing bowl on top of a saucepan with a few inches of simmering water, stirring often. Do not let water boil. Alternatively, melt butter and chocolate in a microwave safe bowl. Melt in 20-30 second increments, stirring every 30 seconds. Set aside to cool to room temperature.
3. Combine sugar, eggs and vanilla extract in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use a large bowl with electric hand mixer). Beat on medium-high speed until light and fluffy, about 3 minutes. Tip in cooled chocolate and butter mixture and mix well to combine, about 30 seconds.
4. In a small bowl whisk together all-purpose flour, cocoa powder and salt. Tip flour mixture into chocolate mixture and mix on low speed until well combined. Mix in chopped 70% dark chocolate bar. Pour batter into prepared pan. Evenly sprinkle chopped Lindt Excellence Sea Salt on top of batter. Sprinkle with flaky salt. Bake for 35 minutes, until top is set and brownies are cooked through.
5. If using, melt chopped Lindt Excellence Extra Creamy in a bowl on top of a saucepan with a few inches of simmering water, stirring often. Do not let water boil. Alternatively, melt butter and chocolate in a microwave safe bowl. Melt in 20- 30 second increments, stirring every 30 seconds. Drizzle melted chocolate over brownies. Let brownies cool completely before slicing.
6. TIP: For an even richer batch of brownies use 2 bars of Lindt Excellence 70% Cacao Dark Chocolate, instead of 1.
7. For fans of a more classic brownie, simply substitute the different flavors of Excellence for 5 or 6 bars of Lindt Excellence 70% Cacao Dark Chocolate (depending on how rich you’d like them!).

Every baker should have a go-to chocolate cake in their recipe repertoire for those special occasions. This rich and indulgent cake is magnificently moist thanks to the addition of the buttermilk and smooth, melted dark chocolate. Dare we say this is the ultimate chocolate cake?

Chocolatier’s Tip
Get creative with the decorations for this cake; try using our subtly sweet EXCELLENCE White Chocolate with a Touch of Vanilla to make contrasting curls or arrange pieces of fresh fruit on top - raspberries and sliced strawberries work well and cut through the richness of the cake.

Ingredients

• 250 g plain flour
• 25 g cocoa powder
• 1 ¾ tsp bicarbonate of soda
• 1 tsp baking powder
• 1 tsp salt
• 220 g lightly packed dark brown sugar
• 220 g lightly packed dark brown sugar
• 100 g caster sugar
• 175 g unsalted butter, at room temperature
• 100 g Lindt EXCELLENCE 90% Cocoa Dark Chocolate, melted and cooled
• 2 large eggs
• 2 tsp vanilla extract 350 ml buttermilk

FOR THE BUTTERCREAM

• 450 g unsalted butter, at room temperature
• 185 g icing sugar
• 200 g Lindt EXCELLENCE 70% Cocoa, melted and cooled
• 1 tsp vanilla extract

TO DECORATE

• Chocolate curls

Method
TO MAKE THE CAKE

1. Preheat the oven to 180°C/160 Fan/Gas
2. Grease and line 3 x 23cm/9 -inch round loose-bottomed sandwich tins with greaseproof paper.
3. In a medium bowl, sift the flour with the cocoa powder, bicarbonate of soda, baking powder and salt and set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment, beat the sugars with the butter on medium-high for about 1 minute until light and fluffy (you could do this by hand but it will take a little longer).
5. Reduce the speed to medium-low and pour in the melted chocolate in a slow and steady stream. Mix until combined.
6. Add the eggs, one at a time, and beat until just combined. Add the vanilla extract.
7. Add the dry flour mix into butter mixture in 3 parts, alternating with buttermilk in 2 parts, beating well between each addition.
8. Divide the batter evenly between the tins and smooth over the top.
9. Bake in the centre of the oven for 35-40 minutes or until a skewer inserted into the centre of cakes comes out clean.
10. Leave to cool in the tins for 10 minutes before removing from the tins and transferring to wire racks to finish cooling completely.
11. Individually cover each cake with cling film and chill in the refrigerator for at least 2 hours.

TO MAKE THE BUTTERCREAM

1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter with icing sugar for about a minute on medium speed until combined. Reduce the speed to medium-low and stream in melted chocolate until combined. Add the vanilla and increase speed to medium-high and beat for 5 minutes until very light and fluffy (you could do this by hand but it will take much longer).

TO ASSEMBLE THE CAKE

1. Remove the 3 cakes from the fridge and set onto a flat board. Trim (if needed) to ensure they are smooth and flat.
2. Place 1 round on a cake stand and spread with buttercream. Lay another cake round on top. Repeat spreading and layering before frosting the sides and top of the cake. Gently arrange chocolate curls in the centre of the cake and serve.