Lindt Brownies

Method:
Melt the chocolate and butter in a bain marie at 40 - 50 °C. Fold in the eggs, followed by the remaining ingredients. Line a rectangular baking tray (30 x 40 cm) with baking paper and pour in the mixture. Bake in a preheated oven. Leave the Brownies to cool thoroughly before cutting them into squares. Wrap your Brownies in tin foil for storage to ensure they are still soft and chocolately a whole week later! Tip:
Try using hazelnuts, almonds or pecans instead of the walnuts.

Lindt Light or Dark Truffles

Required time:
Roughly 10 minutes for the preparation of the truffle mixture (ganache).  Roughly 20 minutes to roll the truffles + 8 hours for chilling

Amount: Roughly 25 x 10 g truffles

Ingredients:

Method:
Break the chocolate up into pieces and melt in a bain marie at 40 - 50 °C. Heat the full cream briefly, add the melted chocolate and mix together well. Cover the chocolate mixture (known in specialist terms as 'ganache') with cling film ensuring it is air-tight and leave to chill for roughly 8 hours in the fridge.
Pour the cocoa powder or powdered sugar into a soup bowl. Using a tea spoon, measure out some truffle mixture (10 g approx.) and work it into a ball in the soup plate using your fingers. Rinse your hands regularly in cold water and dry thoroughly. IMPORTANT: Keep your truffles in a cool, dark and dry place (NOT the fridge owing to the moisture).

Storage time:
Around 3 days. Tip:
Try using grated coconut, finely ground hazelnuts, chestnuts, almonds or pistachios instead of the cocoa powder or powdered sugar.

Lindt Chocolate Parfait

Ingredients:

• 200 g Lindt Dark Chocolate

• 2½ dl double cream

• 4 fresh eggs

• 6 tablespoons powdered sugar

Method:
Melt the lightly crushed chocolate and powdered sugar in a bain marie together with 2 tablespoons of warm water. Separate the eggs. Mix in the egg yolks first, stirring vigorously. Whip the egg whites until stiff. Whip the cream until stiff. Carefully fold the egg whites into the chocolate mixture followed by the cream. Line the parfait moulds with cling film and pour in the mixture. Leave the parfait to chill in the deep freeze overnight (ideal temperature -10 °C).

Tip:
Before turning out the parfait, heat the mould gently with your hands or in lukewarm water. Once turned out, garnish the parfait with fruits

Lindt Grandmother’s Chocolate Cake

Ingredients:

• 150 g butter

• 1 pinch salt

• 100 g sugar

• 5 egg yolks

• 150 g finely ground hazelnuts or almonds

• 150 g Lindt Dark Chocolate

• 100 g flour

• 1 teaspoon baking powder

• 5 egg whites

• 100 g sugar

Method:
Grease or line a 28 cm long cake tin.

Whip the soft butter and salt until you can form peaks. Fold in 100 g of sugar and the egg yolks. Chop the chocolate into small pieces and mix in together with the nuts. Sieve the flour and baking powder together and mix well into the mixture. Whip the egg whites until they begin to become stiff, gradually add 100 g of sugar and continue to whip until the mixture is shiny. Carefully fold this mixture thoroughly into the butter and chocolate mix using a rubber spatula and pour into the cake tin.

To bake: 50 minutes in a preheated oven at 180 °C. Test the cake using a baking needle. Leave to cool and sprinkle with powdered sugar.

Tip:
Milk chocolate can be used in place of the dark chocolate.