Make the Lindor Truffle Filling: In a small pot heat up the cream. Add the milk chocolate and coconut oil and keep stirring until completely dissolved. Fill the mixture into a container and let it cool down for an hour or longer.

Make the brownie batter: In a medium pot over medium heat melt the butter and chopped semi-sweet chocolate. Stir constantly, about 5 minutes. Remove the pot from the heat and pour the butter mixture into a large mixing bowl. Let it cool for 10 minutes.

Preheat oven to 350°F (177°C) and adjust the oven rack to the lower third position.

Whisk the sugar into the cooled butter mixture and add the eggs. Whisk until smooth then add in the vanilla extract. Now we only have to fold in the flour, cocoa powder, and salt and the batter for the brownies is ready.

Fill each small glass 1/3 high with brownie batter. The brownie will expand a little bit and we want to have enough room for the Lindor filling.

Put the glasses on a baking pan for easier handling and bake them for 20 minutes or until a skewer comes out clean with only a few crumbs on it. Let the little brownies cool down for 30 minutes.

Now we add the Lindor Truffle filling. Divide the filling between the glasses. Then put the glasses in the fridge for 2 hours until the filling is cold and creamy.

For the white chocolate sauce, melt the chocolate in a bowl over hot water until just melted. Don't let the chocolate get too hot. Drizzle chocolate on top of the cream and serve immediately.