These creamy, melt-in-your-mouth rich chocolate gluten free truffles just dare you to eat just one! These truffles are naturally gluten free, and if you use dairy-free chocolate, they can be vegan as well! They taste as if they came from a gourmet chocolatier.
Today I am sharing a recipe I found and tried. It is such a simple, yet incredible recipe. I know you are going to want to try it.
Give me chocolate...all types of chocolate! Do you feel the same? You won't believe how easy these rich and creamy dark chocolate truffles are to make at home.
Although this cookbook isn't gluten free, many of the recipes are gluten free and others are really easy to convert!
My latest find is a chocolate cookbook by Alice Medrich titled, "Seriously Bitter Sweet. The Ultimate Dessert Makers Guide to Chocolate." I definitely want to be clear that this is NOT a gluten free cookbook. It has many recipes that are gluten free, and I am going to attempt to make gluten free versions for my family.
The author, Alice, goes into so much depth, as only a professional chocolatier could. She not only talks about all types of chocolate, but she also develops incredible recipes around the many types of chocolate.
The book's photographs are drool-worthy and I look forward to the challenge of trying to convert some of these incredible recipes into gluten free so my family can enjoy these desserts.
If you love chocolate as much as we do, you are going to love these gluten free chocolate recipes!
These homemade dark chocolate truffles taste just as good as any fancy store-bought truffle! Once you learn how to make your own gluten free chocolate truffles from scratch, and realize how much money you can save, you will never buy truffles again!
- Chocolate - High-quality chocolate is best. Feel free to use dark, bittersweet, or milk chocolate in this recipe! See below for some of my favorites.
- Heavy Cream - You want to use heavy whipping cream and not half and half or any low-fat option. I know there is now a company making dairy-free heavy cream, but I have not tested it in this recipe yet.
- Grand Marnier or Cointreau - Orange liquor adds flavor notes to the chocolate that makes it even better. These are fermented with orange peels, and you can read more about the process and whether orange liquor is gluten free.
- Toppings - You can roll your truffles in so many toppings. I like to use cocoa powder and chopped nuts. There is a full list of fun options below.
What Chocolate is Best for Making Truffles?
- I like to use Ghirardelli Dark Chocolate Melting Wafers
- This Belgian Chocolate also works beautifully in this homemade chocolate truffle recipe.
Recipe Step-By-Step Directions:
Step 1: Melt the chocolate in a double boiler. I don't have a double broiler so I placed this metal bowl of chocolate over a pan of boiling water to melt the chocolate.
You do not want to microwave the chocolate and I discuss this more in the recipe FAQ below.
Step 2: Once the chocolate is melted, remove the bowl from the double boiler and set it aside. You want the chocolate to cool to 115 to 125 degrees F.
Step 3: Line a pan with plastic wrap.
Step 4: In a saucepan, heat your heavy cream over medium-high heat until it gently begins to boil. Pour in the orange liquor and use a whisk to quickly blend the orange liquor into the cream.
Step 5: Remove the cream mixture and pour the chocolate into the cream mixture.
I own an older version of this set and I use it for everything. Soups, grinding nuts and oats, making marinades, etc. in this mini food processor. The possibilities are endless and it is easy to clean.
Step 6: Use an immersion blender to blend the chocolate and cream together until the mixture is completely smooth and creamy.
I love, love, love my Cuisinart Immersion Blender. I even used its grinder attachment to chop the nuts that we rolled some of the truffles in.
Step 7: Pour the chocolate mixture into the plastic wrap-lined pan. Let it cool to room temperature.
TIP: You can make these ahead and refrigerate the chocolate, but you will need to let it cool back to room temperature before you shape and roll them in toppings.
My son, who has a serious love for chocolate, volunteered to help me make truffles. I have to say I was impressed that he didn't eat more than he made!!! He is my partner in crime when it comes to all things sweet.
Step 8: Add your chosen toppings for the gluten free truffles into small bowls.
Step 9: Use a small cookie scoop to scoop up some of the chocolate. Use your hands to roll it into a ball.
Step 10: Roll the chocolate in a coating. Be sure all of the chocolate ball's surface is coated. Place it onto a pan.
Step 11: Refrigerate the chocolate, then enjoy!!
- cocoa powder
- chopped nuts
- shaved chocolate
- dip in chocolate that hardens
When it comes to truffles, and the delicate chocolate flavors, I hesitate to recommend using the microwave. The risk of burning your chocolate in a microwave is much higher...and that can impart some strong not so pleasant flavors into your truffles.
The best way to roll the chocolate into balls is to use your hands.
Store in an airtight container in the refrigerator.
More Easy Gluten Free Candy Recipes:
- Creamy Old-Fashioned Peanut Butter Candy.
- Easy Honey Sesame Candy
- Homemade Toffee
- White Chocolate Fudge
Dark Chocolate Truffles Three Ways
- ¾ cup heavy cream
- 10 ounces dark chocolate
- 2 tablespoons Grand Marnier or another orange liquor
- nuts cocoa, coconut, etc for rolling.
- In a double boiler, melt chocolate on low heat.
- Stir with a whisk often. Remove from the heat when the chocolate is fully melted.
- Line a pan with plastic wrap so it comes up on the sides as well.
- In a sauce pan, heat heavy cream to boiling.
- Remove from heat and add Grand Marnier. Whisk to blend.
- Cool the chocolate to 115 to 125 degrees F.
- Pour the chocolate into cream mixture, and use an immersion blender to blend until velvety smooth.
- Pour chocolate mixture into pan, on top of plastic wrap.
- Allow to cool for 2 hours at room temperature.
- When cooled, fold plastic wrap on top and allow to sit overnight.
- (You can put it in the refrigerator, but you will need to take it out and allow it to be at room temperature again to roll it.)
- Use a small scoop or spoon to scoop out chocolate. Using a very gentle touch, roll softly between your hands to make a small ball.
- Roll the ball in cocoa, nuts, or coconut. (You can even dip it in chocolate shell if you would like a hard outside.)
- Store in the refrigerator.
- (* Please know the book goes into an enormous amount of detail to make these, and gives a lot of options. These directions are what I did to make my truffles.)
- Make sure the chocolate is cool before starting to roll it into balls.
- I recommend using high-quality chocolate.
- Do not melt the chocolate in the microwave.
- Store in an airtight container in the refrigerator.
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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