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4 Delectable Recipes With Lindt Chocolate
As we embrace the warmer weather and draw nearer to the holiday season, it’s time to start thinking about what delicious desserts you’ll be making for upcoming celebrations. From birthdays to Christmas, there’s no better ingredient to bake with than chocolate, and Lindt chocolate is the superior choice.
These delectable recipes with Lindt chocolate are nothing short of incredible, but are simple enough that even young bakers can help you prepare them. Find inspiration for the next special occasion’s dessert now!
Chocolate Cake
Cake and celebration go hand-in-hand. So, spoil your party guests or a special birthday someone with this incredibly easy recipe that’s made even more decadent with Lindt chocolate balls.
Ingredients:
- 2 x 370g packets of moist chocolate cake mix
- 1 ⅔ cup thickened cream
- 3 x 200g blocks dark chocolate, chopped
- 2 x 180g blocks white chocolate, chopped
- Lindt dark chocolate balls
- Lindt white chocolate balls
Method:
- Preheat the oven to 180°C/160°C fan-forced. Grease two 7cm-deep, 20cm round cake pans. Line bases and sides with baking paper.
- Prepare the cake mixes by following the directions. Divide batter between prepared pans. Bake for 45 minutes or until cooked through. Let the cakes stand in the pans for 5 minutes. Turn out onto a wire rack to cool completely.
- Place dark chocolate and 1 cup cream in a glass or ceramic microwave-safe bowl. Microwave on medium (50%) for 2 to 3 minutes, stirring every 30 seconds with a metal spoon, or until smooth. Transfer ¾ cup dark chocolate mixture to a bowl. Refrigerate until thickened. Set aside the remaining mixture at room temperature.
- Place white chocolate and remaining cream in a glass or ceramic microwave-safe bowl. Microwave on medium (50%) for 1 to 2 minutes, stirring every 30 seconds with a metal spoon, or until smooth. Transfer to a bowl. Refrigerate until thickened.
- Using a serrated knife, level the tops of cakes if necessary. Cut each cake horizontally in half. Place the base of 1 cake on a cake board. Spread half the white chocolate mixture over the cake. Top with the second cake layer. Spread with the refrigerated dark chocolate mixture. Top with another cake layer. Spread with remaining white chocolate mixture. Top with remaining cake half. Spread top and side of cake with remaining dark chocolate mixture.
- Decorate with Lindt chocolate balls. Serve.
Recipe by Taste.
Dark Chocolate Pudding
A super simple recipe with Lindt chocolate and a healthy twist, this creamy dessert is the perfect finish to a hearty Christmas Eve dinner or Christmas lunch.
Ingredients:
- 1 bar (100g) Lindt Excellence 70% Cacao Dark Chocolate, chopped
- 2 avocados
- ¾ cup (175ml) milk, room temperature (Soy, almond or coconut milk may also be used)
- 6 small dates or 2 large Medjool dates
- ½ cup (125ml) unsweetened apple sauce
- A pinch of salt
- 2 tsp maple syrup (or more to taste)
- Chopped nuts, optional
Method:
- Melt the chocolate.
- Cut open the avocados and, after removing the pit, scoop out the flesh and place it into the bowl of a food processor and add the milk, dates, apple sauce, melted chocolate, salt and maple syrup.
- Blend for 3 to 4 minutes until the mixture is perfectly smooth.
- Scoop the pudding into 4 medium bowls and garnish with chopped nuts if desired.
Recipe and image by Lindt Excellence.
No-Bake Dark Chocolate Tart
With added summer fruit and no oven needed, this refreshing tart is the ideal treat to indulge in on a hot summer’s day in the holidays.
Ingredients:
Crust
-
- 1 bar (100g) Lindt Excellence 78% Cacao Dark Chocolate, chopped
- 2 tbsp (30ml) unsalted butter
- 1 ¼ cups (310ml) Tennis biscuit crumbs (or about 20 Tennis biscuits smashed)
- 10 Medjool dates, pits removed
Filling
- 1 bar (100g) Lindt Excellence 78% Cacao Dark Chocolate, chopped
- 4 egg yolks
- ½ cup (125ml) granulated sugar
- 1 cup (250ml) milk
- 1 cup (250ml) mascarpone
- 2 tsp (10ml) rose water extract
Toppings
- 6-8 figs, stems removed and quartered
- ½ cup (125ml) raspberries
- 3 tbsp (45ml) roughly chopped unsalted pistachios
- ½ bar (50g) Lindt Excellence 78% Cacao Dark Chocolate, melted (optional)
Method:
Crust
- Place chocolate and butter in a small heatproof bowl. Melt in the microwave in 15-second increments until just melted. Set aside.
- In the bowl of a food processor, combine Tennis biscuit crumbs and dates. Pulse to combine. Dates should be blended into a crumb size slightly larger than the Tennis biscuit crumbs. Pour chocolate mixture into food processor and blend until mixture is well combined.
- Press crust mixture into a 20cm fluted tart tin with removable bottom. Using a ¼ cup measure, evenly press mixture into base of tin and up sides. Place in the fridge to chill for at least 20 minutes while you make the filling.
Filling
- Melt the second bar of chocolate in the same heatproof bowl in the microwave and set aside. In a medium-sized bowl, combine egg yolks, sugar and milk. Whisk to combine. Set bowl over a pan of barely simmering water and whisk constantly until the mixture thickens, about 5 minutes. Remove from heat and whisk in melted chocolate until well combined. Whisk in mascarpone cream and rose water extract until smooth.
- Scrape mixture into tart shell, spreading evenly to edges. Chill in the fridge until set, at least 4 hours or overnight.
- When ready to serve, scatter top with quartered figs, raspberries and chopped pistachios. Drizzle over melted chocolate, if using.
Recipe and image by Lindt Excellence.
Chocolate Eggnog
Although as South Africans we celebrate Christmas in the summer, there’s nothing like enjoying a festive favourite during this special time. This innovative recipe includes Lindt chocolate for a welcoming change!
Ingredients:
- 1 bar (100g) Lindt Excellence 78% Cacao Dark Chocolate, melted
- 6 eggs, separated and divided
- 1 ¼ cups (310ml) granulated sugar
- A pinch of salt
- 6 cups (1.5L) whole milk
- 1 cup (250ml) 35% cream
- 2 cinnamon sticks
- 1 ½ cups (375ml) dark rum (optional)
- Freshly grated nutmeg, to taste
Method:
- Melt chocolate in a microwave or on the stove.
- Whisk yolks with sugar and salt in a large bowl until smooth. Pour in milk and cream and whisk until fully combined.
- Transfer to a large pot and set over medium heat. Add cinnamon sticks. Cook, whisking often, for about 10 minutes. Remove from heat and discard cinnamon sticks.
- Whisk in melted chocolate until no chocolate flecks remain.
- If adding alcohol, stir in 1 ½ cups dark rum into a chilled eggnog base. (If you prefer to keep the bulk of the batch non-alcoholic, you can add a single shot per glass upon request.)
- Transfer to a clean bowl and cover the surface with plastic wrap. Chill completely, at least 3 hours or preferably overnight.
- Remove the eggnog base from the refrigerator. In the bowl of a stand mixer fitted with the whisk attachment, beat reserved egg whites until stiff peaks form, 1 to 2 minutes.
- Whisk eggnog base until smooth. In 3 additions, gently stir egg whites into chilled eggnog base until no streaks of egg white remain. Serve immediately with freshly grated nutmeg or chill until ready to use.
Recipe and image by Lindt The Season.
Use these delectable recipes with Lindt chocolate to add some deliciousness to your holiday events.
Images shown are for illustration purposes only. Actual products may vary.
Header image by Sawubona.
4 DELECTABLE RECIPES WITH LINDT CHOCOLATE.
As we embrace the warmer weather and draw nearer to the holiday season, it’s time to start thinking about what delicious desserts you’ll be making for upcoming celebrations. From birthdays to Christmas, there’s no better ingredient to bake with than chocolate, and Lindt chocolate is the superior choice.
These delectable recipes with Lindt chocolate are nothing short of incredible, but are simple enough that even young bakers can help you prepare them. Find inspiration for the next special occasion’s dessert now!
Chocolate Cake
Cake and celebration go hand-in-hand. So, spoil your party guests or a special birthday someone with this incredibly easy recipe that’s made even more decadent with Lindt chocolate balls.
Ingredients:
- 2 x 370g packets of moist chocolate cake mix
- 1 ⅔ cup thickened cream
- 3 x 200g blocks dark chocolate, chopped
- 2 x 180g blocks white chocolate, chopped
- Lindt dark chocolate balls
- Lindt white chocolate balls
Method:
- Preheat the oven to 180°C/160°C fan-forced. Grease two 7cm-deep, 20cm round cake pans. Line bases and sides with baking paper.
- Prepare the cake mixes by following the directions. Divide batter between prepared pans. Bake for 45 minutes or until cooked through. Let the cakes stand in the pans for 5 minutes. Turn out onto a wire rack to cool completely.
- Place dark chocolate and 1 cup cream in a glass or ceramic microwave-safe bowl. Microwave on medium (50%) for 2 to 3 minutes, stirring every 30 seconds with a metal spoon, or until smooth. Transfer ¾ cup dark chocolate mixture to a bowl. Refrigerate until thickened. Set aside the remaining mixture at room temperature.
- Place white chocolate and remaining cream in a glass or ceramic microwave-safe bowl. Microwave on medium (50%) for 1 to 2 minutes, stirring every 30 seconds with a metal spoon, or until smooth. Transfer to a bowl. Refrigerate until thickened.
- Using a serrated knife, level the tops of cakes if necessary. Cut each cake horizontally in half. Place the base of 1 cake on a cake board. Spread half the white chocolate mixture over the cake. Top with the second cake layer. Spread with the refrigerated dark chocolate mixture. Top with another cake layer. Spread with remaining white chocolate mixture. Top with remaining cake half. Spread top and side of cake with remaining dark chocolate mixture.
- Decorate with Lindt chocolate balls. Serve.
Recipe by Taste.
Dark Chocolate Pudding
A super simple recipe with Lindt chocolate and a healthy twist, this creamy dessert is the perfect finish to a hearty Christmas Eve dinner or Christmas lunch.
Ingredients:
- 1 bar (100g) Lindt Excellence 70% Cacao Dark Chocolate, chopped
- 2 avocados
- ¾ cup (175ml) milk, room temperature (Soy, almond or coconut milk may also be used)
- 6 small dates or 2 large Medjool dates
- ½ cup (125ml) unsweetened apple sauce
- A pinch of salt
- 2 tsp maple syrup (or more to taste)
- Chopped nuts, optional
Method:
- Melt the chocolate.
- Cut open the avocados and, after removing the pit, scoop out the flesh and place it into the bowl of a food processor and add the milk, dates, apple sauce, melted chocolate, salt and maple syrup.
- Blend for 3 to 4 minutes until the mixture is perfectly smooth.
- Scoop the pudding into 4 medium bowls and garnish with chopped nuts if desired.
Recipe by Lindt Excellence.
Dark Chocolate Pudding
A super simple recipe with Lindt chocolate and a healthy twist, this creamy dessert is the perfect finish to a hearty Christmas Eve dinner or Christmas lunch.
Ingredients:
- 1 bar (100g) Lindt Excellence 70% Cacao Dark Chocolate, chopped
- 2 avocados
- ¾ cup (175ml) milk, room temperature (Soy, almond or coconut milk may also be used)
- 6 small dates or 2 large Medjool dates
- ½ cup (125ml) unsweetened apple sauce
- A pinch of salt
- 2 tsp maple syrup (or more to taste)
- Chopped nuts, optional
Method:
- Melt the chocolate.
- Cut open the avocados and, after removing the pit, scoop out the flesh and place it into the bowl of a food processor and add the milk, dates, apple sauce, melted chocolate, salt and maple syrup.
- Blend for 3 to 4 minutes until the mixture is perfectly smooth.
- Scoop the pudding into 4 medium bowls and garnish with chopped nuts if desired.
Recipe by Lindt Excellence.
Chocolate Eggnog
Although as South Africans we celebrate Christmas in the summer, there’s nothing like enjoying a festive favourite during this special time. This innovative recipe includes Lindt chocolate for a welcoming change!
Ingredients:
- 1 bar (100g) Lindt Excellence 78% Cacao Dark Chocolate, melted
- 6 eggs, separated and divided
- 1 ¼ cups (310ml) granulated sugar
- A pinch of salt
- 6 cups (1.5L) whole milk
- 1 cup (250ml) 35% cream
- 2 cinnamon sticks
- 1 ½ cups (375ml) dark rum (optional)
- Freshly grated nutmeg, to taste
Method:
- Preheat the oven to 180°C/160°C fan-forced. Grease two 7cm-deep, 20cm round cake pans. Line bases and sides with baking paper.
- Prepare the cake mixes by following the directions. Divide batter between prepared pans. Bake for 45 minutes or until cooked through. Let the cakes stand in the pans for 5 minutes. Turn out onto a wire rack to cool completely.
- Place dark chocolate and 1 cup cream in a glass or ceramic microwave-safe bowl. Microwave on medium (50%) for 2 to 3 minutes, stirring every 30 seconds with a metal spoon, or until smooth. Transfer ¾ cup dark chocolate mixture to a bowl. Refrigerate until thickened. Set aside the remaining mixture at room temperature.
- Place white chocolate and remaining cream in a glass or ceramic microwave-safe bowl. Microwave on medium (50%) for 1 to 2 minutes, stirring every 30 seconds with a metal spoon, or until smooth. Transfer to a bowl. Refrigerate until thickened.
- Using a serrated knife, level the tops of cakes if necessary. Cut each cake horizontally in half. Place the base of 1 cake on a cake board. Spread half the white chocolate mixture over the cake. Top with the second cake layer. Spread with the refrigerated dark chocolate mixture. Top with another cake layer. Spread with remaining white chocolate mixture. Top with remaining cake half. Spread top and side of cake with remaining dark chocolate mixture.
- Decorate with Lindt chocolate balls. Serve.
Method:
- Melt chocolate in a microwave or on the stove.
- Whisk yolks with sugar and salt in a large bowl until smooth. Pour in milk and cream and whisk until fully combined.
- Transfer to a large pot and set over medium heat. Add cinnamon sticks. Cook, whisking often, for about 10 minutes. Remove from heat and discard cinnamon sticks.
- Whisk in melted chocolate until no chocolate flecks remain.
- If adding alcohol, stir in 1 ½ cups dark rum into a chilled eggnog base. (If you prefer to keep the bulk of the batch non-alcoholic, you can add a single shot per glass upon request.)
- Transfer to a clean bowl and cover the surface with plastic wrap. Chill completely, at least 3 hours or preferably overnight.
- Remove the eggnog base from the refrigerator. In the bowl of a stand mixer fitted with the whisk attachment, beat reserved egg whites until stiff peaks form, 1 to 2 minutes.
- Whisk eggnog base until smooth. In 3 additions, gently stir egg whites into chilled eggnog base until no streaks of egg white remain. Serve immediately with freshly grated nutmeg or chill until ready to use.
Recipe by Lindt The Season.
