Copycat Lindor Truffle Chocolate Dessert

Ingredients

• 57 g (1/4 cup)unsalted butter
• 113 g (4 oz)semi-sweet chocolate, coarsely chopped
• 75 g (6 tbsp)granulated sugar
• 2 mediumeggs
• 2.5 ml (1/2 tsp)pure vanilla extract
• 40 g (1/3 cup)plain flour
• 5 g (1 tbsp)natural unsweetened cocoa powder
• 0.6 g (1/8 tsp)salt
• 113 g (4 oz)milk chocolate, coarsely chopped
• 120 ml (1/2 cup)double or whipping cream
• 55 g (1/4 cup)coconut oil
• 57 g (2 oz)white chocolate, coarsely chopped

Instructions

1. 1

   Make the filling

   Warm the cream in a small saucepan. Add the milk chocolate and coconut oil, stirring until fully melted and combined. Pour into a container and leave to cool for at least 1 hour.

2. 2

   Melt the chocolate

   In a medium saucepan over medium heat, melt the butter with the chopped semi-sweet chocolate, stirring constantly for about 5 minutes. Take the pan off the heat, transfer the mixture to a large mixing bowl and leave it to cool for 10 minutes.

3. 3

   Heat the oven

   Preheat the oven to 177°C and set the rack in the lower third.

4. 4

   Mix the batter

   Whisk the sugar into the cooled butter mixture, then add the eggs and whisk until smooth. Stir in the vanilla extract, then fold in the flour, cocoa powder and salt.

5. 5

   Fill the glasses

   Spoon brownie batter into each small oven-proof glass until it reaches about one-third of the way up.

6. 6

   Bake the brownies

   Set the glasses on a baking tray and bake for 20 minutes, or until a skewer comes out clean with just a few crumbs. Leave the brownies to cool for 30 minutes.

7. 7

   Chill the filling

   Divide the Lindor-style filling between the glasses. Refrigerate for 2 hours, until the filling is cold and creamy.

8. 8

   Finish with chocolate

   Melt the white chocolate in a bowl set over hot water, taking care not to overheat it. Drizzle it over the filling and serve immediately.

What is a Lindor truffle dessert?

Lindor truffles are known for a firm chocolate shell and a soft, melting centre. This American-style dessert borrows that contrast, layering a baked brownie with a smooth milk-chocolate filling and a white-chocolate finish.

The separate layers make it especially satisfying: the brownie provides a tender base, while the chilled filling stays creamy. Small oven-proof glasses keep the portions together and make the dessert easy to serve.

Nutrition and macros by portion

The nutrition label shows one serving as written: 844 calories, 9g protein, 68g carbs, 63g fat.

The brownie contributes most of the carbohydrates, while butter, cream, coconut oil and chocolate account for much of the fat. Eggs and chocolate provide some protein, though the dessert is not especially protein-rich. Serve a glass with fresh berries for a brighter contrast and a more balanced dessert plate.

The chocolate layers

Brownie base: Semi-sweet chocolate gives the bottom layer a deeper cocoa flavour, balanced by sugar and butter. Folding in the dry ingredients helps keep the batter cohesive without overmixing it.

Creamy centre: Milk chocolate, cream and coconut oil melt together into the filling. Allow it to cool before assembling so it can be divided over the baked brownie layer.

Getting the brownie texture right

Gentle melting: Stir the butter and semi-sweet chocolate constantly over medium heat, then take the pan off the hob and cool the mixture for 10 minutes. This gives it time to cool before the eggs are added.

Careful folding: Fold the flour, cocoa and salt into the wet mixture just until combined. This keeps the brownie batter from becoming overworked.

Watch the bake

Room to rise: Fill each glass only one-third full with batter, leaving space for the brownie to expand and for the filling to sit on top.

Doneness cue: Start checking at 20 minutes. A skewer should come out clean with a few crumbs, rather than wet batter; then let the brownies cool for the full 30 minutes before adding the filling.

Plan the chilling time

The filling needs at least an hour to cool after it is made, and the assembled glasses need 2 hours in the fridge. Allow for these resting periods as well as the baking and brownie cooling time when planning to serve.

The filling should be cold and creamy before you add the white chocolate. Melt the white chocolate just before serving and drizzle it over the top while it is still fluid.

What to serve alongside

These small glasses are rich, so they work well as a standalone dessert after a lighter meal. Fresh berries can add a tart contrast, or serve with coffee to balance the sweetness.

Use 4–6 small oven-proof glasses as directed. The brownie batter is divided among them, so the exact depth of each layer depends on the size of the glasses.

Recipe notes & tips

• Chop the chocolates before you begin so they melt evenly.
• Keep stirring the butter and semi-sweet chocolate as they melt.
• Cool the brownie mixture for 10 minutes before whisking in the eggs.
• Use glasses that are oven-proof and small enough to leave room for the filling.
• Melt the white chocolate gently over hot water and remove it as soon as it has melted.

Variations

• Add berries: Serve with fresh raspberries or strawberries for a tart contrast.
• Use dark chocolate: Swap the milk chocolate in the filling for dark chocolate for a less sweet centre.
• Add coffee: Stir a little espresso into the melted brownie chocolate for a deeper flavour.
• Finish with cocoa: Dust the top lightly with cocoa powder instead of adding white chocolate.
• Make it nutty: Scatter chopped toasted hazelnuts over the white chocolate before serving.

Common mistakes to avoid

• Filling the glasses too high: Keep the brownie batter to one-third of the glass so there is room for it to rise and for the filling.
• Adding eggs to hot chocolate: Let the butter mixture cool for 10 minutes first to avoid cooking the eggs.
• Overmixing the batter: Fold in the dry ingredients only until combined to avoid a tough brownie.
• Skipping the cooling time: Let the brownies cool for 30 minutes before adding the filling so the layers stay distinct.
• Overheating the white chocolate: Melt it gently over hot water and take it off the heat as soon as it is fluid.

How to store

Cover and refrigerate leftover glasses for up to 3 days. The filling is best served cold; if you want the white chocolate topping freshly melted, add it just before serving rather than reheating the whole dessert.

Frequently asked questions