chocolate truffles?

cn anyone tell me a recipe to make chocolate truffles with black lindtt [70% cocoa solid ]?... or Hershey kisses ??...

Light or dark Lindt Truffles time required: Approximately 10 minutes for the preparation of the truffle mixture (ganache). Approximately 20 minutes to roll the truffles + 8 hours of cooling Amount: Approximately 25 x 10 g of truffles Ingredients: 2x 100 g bar or Lindt Excellence Extra Creamy Bar 2x 100 g Lindt Chocolate Black 8 cl of single cream 200 g cocoa powder and 200 grams of powdered sugar Method: Break the chocolate into pieces and melt in a water bath at 40 - 50 ° C. Heat Full briefly cream, add the melted chocolate and mix well. Cover the chocolate mixture (known in specialized terms like "ganache") with plastic film to ensure it is airtight and let cool for about 8 hours in refrigerator. Pour the cocoa powder or powdered sugar in a bowl of soup. With a teaspoon, measure a mixture of truffles (10 g approx.) And the work of a ball in the bowl of soup with your fingers. Rinse in cold water regularly and dry thoroughly. IMPORTANT: Hold their truffles in a cool, dark, dry place (not the refrigerator, due to moisture). Storage Time: About 3 days. Tip: Try using grated coconut, hazelnuts, finely crushed cashews, almonds or pistachios instead of cocoa powder or powdered sugar. Http: / / www.globalchocolates.com / lindt_chocolates_recipes_truffles.htm Lindt Light or dark difficulty rating Truffles: The average time required: about 10 minutes to the preparation of the truffle mixture (ganache) approximately 20 minutes to roll the truffles + 8 hours chilling Amount: about 25 truffles 10g Ingredients: 2 x 100g bar Lindt extra milk or 2x 100g Lindt dark chocolate bars 8cl double cream 200g cocoa powder 200g sugar or powdered Tip: Instead of using Lindt Surfin Chocolate or Lindt milk chocolate, you can also try this recipe: Lindt Excellence 70% Cocoa Lindt Excellence Lindt Excellence Extra Creamy Cacao Delight Lindt Excellence Lindt Excellence cocoa Walnut Method: Break the chocolate into pieces and melt in a water bath 40 - 50 ° C. Heat the cream track briefly, add the melted chocolate and mix well. Cover the chocolate mixture (known in specialist lines of "ganache") with plastic film to ensure it is airtight and let cool for about 8 hours in refrigerator. Pour the cocoa powder or powdered sugar in a bowl of soup. Using a tea spoon, measure a mixture of truffles approx (10g.) and work on a ball in the bowl of soup with your fingers. Rinse your hands regularly with cold water and dry thoroughly. IMPORTANT: Keep the truffles in a cool, dark, dry place (not the refrigerator, due to moisture). Storage time: about 3 days Tip: Try using grated coconut, finely ground hazelnuts, cashews, almonds or pistachios instead of cocoa powder or powdered sugar (*-*) http://www.lindt.com/1610/3429/3431/3437/3444.asp

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