Lindt Lindor Coconut Milk Chocolate Truffles Box - Approx 16 balls, 200 g - Chocolate Truffles with a Smooth Melting Filling - for Him and Her - Easter, Birthday, Congratulations, Thank you

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Lindt Lindor Chocolate Truffles - smooth melting milk chocolate balls with an irresistibly smooth coconut filling, approx. 16 balls, 200g gift box For the passion fruit jelly, soak the gelatine leaves in a bowl of cold water for 5 minutes. Put the passion fruit pulp, reserved seeds and sugar in a small pan over a medium heat, stirring until the sugar dissolves. Squeeze the soaked gelatine leaves to remove excess water, then stir into the hot fruit mixture off the heat until dissolved. Set aside to cool for 10 minutes, then spoon on top of the chilled cheesecake base. Cover again and chill for at least 6 hours or overnight.

Melt the chocolate in a bowl over a pan of barely simmering water (don’t let the bowl touch the water). Leave to cool slightly. In a mixing bowl, beat together the cream cheese, melted chocolate and sugar. In a separate bowl, whisk the cream to soft peaks. Gently fold the cream and lime zest into the chocolate mixture, then spoon over the biscuit base and smooth the top. Cover and chill for 3 hours. Since 1845, the Lindt Master Chocolatiers have been dedicated to creating the perfect chocolate delights When ready to serve, run a sharp knife round the edge of the tin to release the jelly layer, then unclip the tin and transfer the cheesecake to a serving plate. Decorate with the Lindor balls and toasted coconut flakes.