Lindor Chocolate Truffle Recipe

Ingredients 2 cups all-purpose flour 1 1⁄4 cups black cocoa powder 1⁄2 tsp. baking soda 1⁄2 tsp. salt 1 cup unsalted butter, room temperature 1 cup granulated sugar 2 eggs, room temperature 2 tsp. vanilla extract Buttercream Filling 3⁄4 cups unsalted butter, room temperature 3 1⁄2 cups confectioner’s sugar 1⁄4 tsp. salt 1 tsp. vanilla extract 3-5 heavy whipping cream 2-3 orange food gel Directions Prepare two cookie sheets by placing parchment paper on each. Set aside. In a medium sized bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside. In a separate, larger bowl or in the bowl of a stand mixer fit with the paddle attachment, cream together the butter and sugar. Scrape down the sides of the bowl as you go. Cream the butter and sugar together until the mixture is light and fluffy and fully combined – about 2 minutes. Add the eggs and vanilla to the butter mixture and continue to mix on low speed scraping down the sides of the bowl as you go. Once all the wet ingredients are evenly combined, add the dry ingredients to the wet. Mix until a dough starts to form, then scrape down the sides of the bowl then finish mixing the dough until everything is nice and evenly combined. Split the dough in half then roll each one evenly between two pieces of parchment paper about 1/8″-1/4″ thick. The dough will be thin so work gently. Keeping the dough between two layers of parchment paper for easy transferring, lay them down on a cookie sheet then chill them in the fridge for 1 1/2 hours. Preheat the oven to 350 degrees F. once the dough has chilled. Cut out as many cookies as you can rerolling the scraps until all of the dough has been used up. The dough may become soft and hard to work with the longer it sits out so transfer it to the fridge as needed to keep it firm and easier to work with. Place the cutout cookies onto the prepared cookie sheets about 1 1/2″ apart. They will not spread very much. Bake for 8-9 minutes. Allow the cookies to cool completely on a wire rack before decorating. Once the cookies have cooled completely they can be filled. To make the buttercream, cream together the butter and the confectioner’s sugar while slowly adding in the heavy cream until the mixture is nice and smooth. You can use a stand mixer fit with the whisk attachment or an electric mixer. Add in the salt and vanilla and continue to mix. Add a few drops of orange food gel to the buttercream and mix to combine. Spread or pipe the filling on the back of a cooled cookie then top with another cookie of the same shape. Repeat this step for each cookie. Enjoy!