Indulgent Recipes That Celebrate Our Favorite Chocolates

Delightful Chocolate Treats for Easter

As the Easter holidays approach, we’ve been eagerly searching for some delightful chocolate treats that are sure to impress our family and friends. Our excitement reached new heights when we discovered the new Lindt Cookbook (Ebury Press) at Fabulous HQ. This cookbook is a treasure trove of mouthwatering recipes that will captivate any fan of the melt-in-your-mouth Lindt chocolate. The recipes range from quick and easy delights to intricate showstoppers, ensuring there’s something for everyone, regardless of their skill level. It beautifully showcases all varieties of Lindt chocolate, from the richest dark squares to the creamy white options, including the iconic gold-wrapped bunnies and those irresistible truffle balls!

This cookbook is an absolute must-have for chocoholics! We’ve already decided on our signature dish for the next dinner party: a decadent Lindor tiramisu that is sure to steal the show. If you’re looking for inspiration for Easter-themed baking, you won’t be disappointed. Just look at this incredible tiramisu that is bound to impress!

Lindor Truffle Tiramisu

Serves: 6
Prep time: 25 mins, plus chilling time
Ingredients:

• 300ml freshly brewed strong coffee, cooled
• 3 tbsp rum
• 250ml double cream
• 350g mascarpone
• 50g caster sugar
• 2 tsp vanilla extract
• 3 tbsp Amaretto liqueur
• 125g ladyfingers
• 1-2 squares Lindt Excellence 70% Dark Chocolate
• 7 Lindor 70% Dark Chocolate Truffles, unwrapped and quartered

To decorate:

• 18 Lindor Milk Chocolate Truffles, unwrapped and halved
• Cocoa powder, for dusting

Method:

1. In a shallow bowl, mix together the coffee and rum and set aside.
2. In a large bowl, whisk the double cream until soft peaks form. Set aside.
3. In a separate bowl, beat the mascarpone with the sugar, vanilla extract, and Amaretto liqueur for about 2 minutes until smooth. Gently fold in the whipped cream until you achieve a smooth and creamy consistency.
4. Dip half of the ladyfingers one at a time into the coffee mixture, ensuring both sides absorb the flavor without disintegrating. They should soften slightly and change color.
5. Layer the soaked ladyfingers in the base of a 1.25L deep dish (approximately 18 x 18 x 5 cm). You may need to break some biscuits to fit snugly or dip extra to cover the base.
6. Spread half of the mascarpone mixture over the ladyfingers, smoothing it evenly.
7. Grate over the Lindt Excellence 70% Dark Chocolate square to cover the surface and scatter the quartered Lindor 70% Dark Chocolate Truffles evenly on top.
8. Add the remaining soaked ladyfingers on top, followed by the rest of the mascarpone mixture, smoothing the top as before. Decorate with halved Lindor Milk Chocolate Truffles, cut side facing down, and dust with cocoa powder. Cover and chill for at least 6 hours, or overnight.
9. Serve chilled, or if preferred, remove from the fridge 30 minutes before serving.

Matcha & White Chocolate Muffins

Makes: 8-10
Prep time: 15 mins
Cooking time: 25 mins
Ingredients:

• 200g self-raising flour
• 125g caster sugar
• Pinch of salt
• 1½ tbsp matcha powder, plus extra for dusting
• 1 large egg
• 65ml vegetable oil
• 125ml whole milk
• 75g Lindt White Chocolate With A Touch Of Vanilla, roughly chopped, plus 50g melted for drizzling

Method:

1. Preheat the oven to 170°C/150°C fan/gas mark 3. Line a muffin tin with 8 larger muffin cases or 10 smaller paper cases and set aside.
2. In a large bowl, whisk together the flour, sugar, salt, and matcha powder.
3. Add the egg, oil, and milk, mixing until you have a smooth batter.
4. Fold in 50g of the chopped chocolate, being careful not to overmix.
5. Fill the muffin cases three-quarters full and sprinkle the remaining 25g of chopped chocolate on top. Bake for 20-25 minutes or until a skewer inserted into the center comes out clean.
6. Allow the muffins to cool in the tin for 10 minutes before transferring to a wire rack to cool completely. Finish with a drizzle of melted white chocolate and a sprinkle of matcha powder.

Dark Chocolate Shortbread

Makes: 24
Prep time: 35 mins, plus chilling
Cooking time: 15 mins
Ingredients:

• 200g unsalted butter, at room temperature
• 100g soft light brown sugar
• ½ tsp vanilla extract
• 315g plain flour, plus extra for dusting
• 24 squares Lindt Excellence 70% Dark Chocolate
• Sea salt flakes, for sprinkling

Method:

1. Preheat the oven to 160°C/140°C fan/gas mark 3. Line 2 large baking sheets with parchment paper.
2. Using an electric mixer, cream the butter, sugar, and vanilla extract until pale and fluffy. Gradually mix in the flour until you have a smooth dough.
3. Wrap the dough in cling film and chill in the fridge for 10 minutes.
4. Lightly dust a work surface with flour and roll out the dough to a thickness of 1cm.
5. Cut into 24 rectangles measuring 4 x 5cm, ensuring they are large enough for a square of Lindt chocolate. Carefully transfer the rectangles to the prepared baking sheets, leaving space between them. Top each with a square of Excellence 70% Dark Chocolate, pressing it slightly into the dough.
6. Bake for 12-15 minutes or until the shortbreads are golden. You may need to bake them in batches.
7. Cool for 2 minutes on the baking sheets before lightly sprinkling with sea salt flakes. Allow to cool completely before transferring to airtight containers. These cookies will stay fresh for up to 4 days at room temperature.

Tips to Save on Chocolate

Chocolate is a beloved indulgence, but you don’t have to overspend to satisfy your cravings. Here are some tips from consumer reporter Sam Walker on how to enjoy chocolate while keeping costs down:

• Choose Own Brand: If you’re not particular about flavor and just need to satisfy your chocolate cravings, opting for supermarket own-brand bars can lead to significant savings.
• Shop Around: If you find your favorite chocolate at one supermarket, check other stores to see if it’s available at a lower price. Websites like Trolley.co.uk allow you to compare prices across major chains for the best deals.
• Look for Yellow Stickers: Supermarket staff often place yellow, orange, or red stickers on products that are discounted, typically indicating they are nearing their best-before dates or have slightly damaged packaging.
• Buy in Bulk: Generally, larger chocolate bars are less expensive per 100g than smaller ones. If you have a robust appetite and plan to indulge, it makes sense to go for the bigger size.