Lindt Lindor Milk Chocolate Maxi Ball, 8.8 Oz.

Discover luxurious, melt-in-your mouth Lindt LINDOR milk chocolate truffles with this one-of-a-kind chocolate Lindt Maxi ball. Shaped like a giant Lindt truffle ball and stuffed with Lindt?s rich, textured milk chocolate truffles, the clear 8.8-ounce container doubles as a serving dish. Whether you?re hosting an informal get-together or looking for the sweetest gift for your host, this delightfully-packaged Lindt LINDOR Milk Chocolate Maxi Ball is the perfect way to treat the ones you love.Chocolate ConchingGive the gift of Lindt Milk Chocolate TrufflesCelebrate your favorite occasions and the ones you love most with this festive Lindt LINDOR Milk Chocolate Maxi Ball. Filled with rich, mouth-filling milk chocolate truffles, this isn?t your ordinary box of chocolates! As an added bonus, the clear 8.8-ounce maxi ball doubles as a serving dish. Making it an elegant ? and fun! ? way to experience your favorite premium chocolates.Chocolate Truffle TartYIELD: 8+ SERVINGSTOTAL TIME: 2 HOURS 40 MINUTESPREP TIME: 2 HOUR 20 MINUTESCOOK TIME: 20 MINUTESINGREDIENTS:Pie Crust -9 graham crackers, finely ground; 2 tablespoons sugar; 5 tablespoons unsalted butter, meltedFilling- 1 1/2 cups heavy cream; 8 ounces bittersweet chocolate, chopped; 2 large eggs; 1 teaspoon pure vanilla extract, 1/4 teaspoon salt; 2 teaspoons sugar; 11 Lindt LINDOR trufflesGlaze- 2 tablespoons heavy cream; 2 ounces semi-sweet chocolate; 1 teaspoon unsweetened cocoa powder; 1/2 teaspoon light corn syrupTopping- 7 Lindt LINDOR truffles; 1/4 cup raspberries; powdered sugarDIRECTIONS:Pie Crust: Preheat oven to 350 degrees F.Place finely ground graham crackers and sugar in to a large bowl.  Pour in the melted butter and mix until well combined.  Place the mixture into a butter greased 9-inch tart dish.  Slightly press down the mixture and the crust should go up the edges of the pan.Bake for 12 minutes and then remove to cool.Filling: Add cream and chocolate to a double broiler over low/medium heat.  Stir until all chocolate has melted.  In a small bowl whisk together the eggs, vanilla, salt and sugar.  Slowly pour in the chocolate and cream mixture.  Pour into the tart pan and top with Lindt LINDOR truffles.Bake for 20 minutes at 350 degrees F.Remove and let it cool for 1 hour before topping with glaze.Glaze: Add cream and chocolate to a double broiler over low heat.  Stir until all chocolate has melted and then add in cocoa powder and light corn syrup.  Pour over the chocolate tart pan and spread it out with a spatula to cover all areas.Place in refrigerator for glaze to set for at least 1 hour.Topping: Make a circle with the Lindt LINDOR truffles.  Top with raspberries and lightly dust the entire tart with powdered sugar.