Recipe for chocolate truffles (similar to lindor)?

Does anybody have an amazng chocolate truffle recipe...I love the lindor truffles and would love even more to be able to replicate them at home:) Thanks, Cheers!!Recipe for chocolate truffles (similar to lindor)?
Chocolate Truffles 101 (This recipe works! These are majestic! My learned tips are in brackets.)





No one is certain, but food historians claim that chocolate truffles probably originated in the kitchens of nineteenth-century Swiss confectioners. There鈥檚 less guesswork about how the candy got its name: After they鈥檙e rolled in cocoa powder (the traditional finishing touch, although some confectioners favor toasted nuts, grated chocolate, or powdered sugar), they bear a strong resemblance to the black truffles from the P茅rigord region of southern France. Candy enthusiasts prize a good chocolate truffle as much as a chef would a real one, but acquiring them doesn鈥檛 involve the highly trained pigs who unearth black truffles in P茅rigord. All you need instead is good-quality chocolate and the perfect recipe.





Recipe


Chocolate Truffles


Makes about 5 dozen





28 ounces semisweet chocolate, finely chopped


3/4 cup heavy cream


1 cup (2 sticks) unsalted butter, room temperature


1 1/2 tablespoons liqueur, such as Cognac, Grand Marnier, or Poire William (optional)


Best-quality cocoa powder





1. Make the ganache: Place 16 ounces of chocolate and the cream in the top of a double boiler or a heatproof bowl set over a pan of simmering water. Stir until melted; remove from heat. Add butter and Cognac, and stir until combined. (Make sure all the dishes you need for this are dishes dry, chilled also helps speed things up.)





2. Pour mixture into an 8-inch square baking dish. Cover with plastic wrap, and refrigerate until mixture is very cold and set but still pliable, about 2 hours. (I like to whip my pre-ganache mixture a bit to speed up the firming process.)





3. Melt remaining 12 ounces chocolate in the top of a double boiler or in a heatproof bowl set over a pan of simmering water. Stir until melted; remove from heat. Let cool to room temperature. (covered, in the fridge, or out in the cold away from the pets.) (A little goes a long way...you may also want to melt some white chocolate and or milk chocolate in other bowls. Not too much! you can always melt more if you need it.)





4. Line two baking sheets with parchment paper; set aside. Using a 1/4-ounce ice-cream scoop, drop ganache onto one of the prepared baking sheets. Chill 10 minutes.





5. Coat the palm of one of your hands with about 1 tablespoon of the melted chocolate. Roll balls, one at a time, between your palms until evenly coated with chocolate. Roll in cocoa powder to coat. (or chocolate sprinkles, chocolate shavings, again mix up your chocolates, use white or milk chocolate.) Transfer to second baking sheet. Repeat with remaining balls, coating your palm with more chocolate as needed. Chill until ready to serve. Truffles can be stored, refrigerated in an airtight container, for up to 2 weeks. (What a great Valentine's Day treat to share!)Recipe for chocolate truffles (similar to lindor)?
check out this website :


foodnetwork.com


They have some recipes on truffles!
try this:


2tsp instant coffee powder


2 tablespoons Tia Maria


125g(4oz) plain chocolate


60g(2oz)unsalted butter


2tbsp icing sugar sifted


1tbsp double cream


3-4 tbsp cocoa powder





Dissolve the coffee in the Tia maria. melt the chocolate with the dissolved coffee leave to cool. beat the butter and sugar together. beat in the chocolate mixture and the cream. chill for 40 minutes. shape the mixture into 14 even-sized ball,toss in the cocoa powder and chill for 2 hours. enjoy!
The easiest truffle to make has a ganache center, and then dipped in chocolate. It is not a beginner recipe, though. Even though its the easiest it's still tricky. I suggest you sweet talk someone into making them for you. If not try Sarah's recipe on the food network. Good luck!