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.
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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.
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.
If you love chocolate as much as we do, you will love these gluten free chocolate recipes!
These homemade dark chocolate truffles taste as good as any fancy store-bought truffle! Once you learn how to make your gluten-free chocolate truffles from scratch and realize how much money you can save, you will never buy truffles again!
Allergen Information:
These homemade truffles are gluten-free, egg-free, soy-free, nut-free, and oat-free.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- 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.
- 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.
Step-By-Step Photos and Directions:
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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: Remove the bowl from the double boiler and set it aside once the chocolate is melted. You want the chocolate to cool to 115 to 125 degrees F.
Step 3: Line a pan with plastic wrap.
Step 4: Heat your heavy cream over medium-high heat in a saucepan until it 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.
Step 6: Use an immersion blender to blend the chocolate and cream 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 in which we rolled some truffles.
Step 7: Pour the chocolate mixture into the plastic wrap-lined pan. Let it cool to room temperature.
🔑 Sandi says: 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!!
Roll the truffles in these coatings:
- cocoa powder
- coconut
- chopped nuts
- shaved chocolate
- dip in chocolate that hardens
- cinnamon
Frequently Asked Questions:
When it comes to truffles and 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.
Using your hands is the best way to roll the chocolate into balls.
Store in an airtight container in the refrigerator.
More Easy Gluten Free Candy Recipes:
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. This will help others know this recipe is delicious. Thank you!
Dark Chocolate Truffles Three Ways
Ingredients
Method
- In a double boiler, melt 10 ounces dark 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 3/4 cup heavy cream to boiling.
- Remove from heat and add 2 tablespoons 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.)
Nutrition
Notes
- 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.
Nutritional Disclaimer
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.
Tried this recipe?
Let us know how it was!
I’m soooooooooooo making these! And, yes, I love using my immersion blender too! 😉
Thanks for stopping by Byron. I can’t wait to hear how they turn out 🙂