• ½ cup (125 mL) all-purpose flour
  • ¼ cup (60 mL) unsweetened cocoa powder
  • 1 tsp (5 mL) baking powder
  • ¼ tsp (1 mL) salt
  • 5 eggs, separated, at room temperature
  • ¾ cup (175 mL) granulated sugar, divided
  • ¼ cup (60 mL) chopped Lindt Excellence 70% Dark Chocolate, melted and cooled
  • ⅓ cup (75 mL) icing sugar (approx.)
  • 1 pkg (150 g) Lindor Milk Chocolate Truffles

Vanilla icing filling

  • ¾ cup (175 mL) unsalted butter, at room temperature
  • 2 cups (500 mL) icing sugar, sifted and divided
  • ¼ cup (60 mL) 35% whipping cream
  • 1 tsp (5 mL) vanilla extract

Milk chocolate ganache

  • 1½ bars (100 g each) Lindt Swiss Classic Milk Chocolate, chopped
  • ⅓ cup (75 mL) 35% whipping cream