Exquisitely creamy chocolate and artistic mastery combine to create our Lindor Truffle with an irresistibly smooth center guaranteed to melt the heart of every chocolate connoisseur on your gift list. Each Ultimate bag contains 50 divine Milk, Dark, White, Peanut Butter and Extra Dark Chocolate Truffles. Net Weight: 21.2 oz/600 grams.

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ANOTHER  GREAT  RECIPE

Mayfield  Muddle

7 ounces real dark chocolate

7 ounces boiling water

2 or 3 soft, but not too ripe, mangoes

6 passion fruit

1 cup heavy cream, whipped to stiff peaks

1 cup plain yogurt

for the meringue:

3/4 cup confectioners’ sugar

4 large egg whites

4 1/2 tablespoons unsweetened cocoa powder (plus more for sprinkling)

1 cup finely ground blanched almonds

oil for greasing

Make the meringue:  Heat the oven to 225 degrees F and line a cookie sheet with baking parchment.   Whisk a spoonful of sugar into the egg whites and start to beat.  When they start to inflate, add the remaining sugar, bit by bit, until smooth, glossy, and standing in soft peaks.  Stir in the cocoa and almonds.  Spread into a rough sheet or pipe into nests on the cookie sheet.  Bake 4 hours, until dry and crisp.  (This quantity makes almost double what you need, but this meringue will keep for a long time, so it can be made in advance and stored in an airtight container.)

While the meringue is baking, make a water ganache with the chocolate and boiling water.  Leave to cool for a couple of hours at least until thick

ganache:

8 ounces real dark chocolate

1 cup boiling water

Break or chop the chocolate into pieces, put in a heat proof bowl, and melt in a low oven (100-200 degrees).  Leave in oven 5 minutes, then check with fork.  If it isn’t all melted wait 1 minute and check again.  Repeat every minutes or less till all is melted.  When melted, make the ganache by adding the boiling water to the chocolate, spoonful by spoonful.  It will thicken quickly at first, but it should become a smooth mixture when all the water is incorporated.

Break about half the meringue into bit-size pieces.  Cube the mango flesh.  Cut the passion fruit in half and squeeze into the same bowl.  Mix together the cream and yogurt.

In large glasses, layer the meringue, chocolate, fruit mixture and the yogurt and cream.  Dust with unsweetened cocoa powder and serve.

Serves  6 – 8

brought to you by ‘Real Chocolate’ by Chantal Coady

Real Chocolate: Sweet and Savory Recipes for Nature’s Purest Form of Bliss

Technorati Tags: assorted, chocolate recipess, Lindor, Lindt, pieces, Truffles

Tags: assorted, chocolate recipess, Lindor, Lindt, pieces, Truffles