Hey there, chocolate lovers!
Are you craving something sweet? I have just the treat for you!
Today, I’m sharing a delightful recipe for gluten-free chocolate truffles.
These little bites of joy are rich, creamy, and oh-so-easy to make.
Whether you want a special dessert or a gift for a friend, these truffles won’t disappoint.
Let’s dive into the world of chocolatey goodness!
Ingredient Substitutions
Chocolate chips can be replaced with unsweetened chocolate bars for a more intense flavor and lower sugar content. Use 9 ounces of chopped chocolate bars and add sweetener to taste, such as powdered stevia or erythritol. Full-fat coconut milk can be substituted with heavy cream for a traditional truffle texture, or with cashew cream for a vegan option. Use the same amount as called for in the recipe. Cacao powder can be swapped with unsweetened cocoa powder, which is more widely available and provides a similar flavor profile. Use an equal amount of cocoa powder as a direct substitution. These alternatives maintain the rich, chocolatey essence of the truffles while offering options for different dietary needs or preferences.
| Preparation Time | 20-30 minutes |
| Cooking Time | 2-5 minutes |
| Total Time | 130-150 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 7-10 g
- Fat: 45-55 g
- Carbohydrates: 90-100 g
Ingredients
- 1 1/2 cups chocolate chips (about 9 ounces)
- 6 tablespoons canned full-fat coconut milk
- 1 1/2 teaspoons peppermint extract
- 1/4 cup cacao powder
Step 1: Prepare the Double Boiler
Fill a pot with one to two inches of water to create a double boiler.
Turn the heat to medium and bring the water to a simmer.
This setup will gently melt the chocolate without direct heat, reducing the risk of burning.
Step 2: Warm the Coconut Milk
Shake a can of full-fat coconut milk to ensure it’s well-mixed.
Add six tablespoons of coconut milk to a mixing bowl.
Once the water in your pot is simmering, place the mixing bowl on top of the pot and let the coconut milk warm for one to two minutes.
Step 3: Melt the Chocolate Chips
Measure out one and a half cups (about nine ounces) of chocolate chips and add them to the warmed coconut milk.
Stir continuously until the chocolate chips are fully melted and the mixture is silky smooth.
Step 4: Add Peppermint Extract and Chill
Remove the bowl from the heat and stir in one and a half teaspoons of peppermint extract, ensuring it’s well combined.
Transfer the chocolate mixture to the fridge and let it chill for about two hours until it firms up.
Step 5: Form and Coat the Truffles
After chilling, spread a quarter cup of cacao powder onto a plate for rolling the truffles.
Using a small cookie scoop (about two teaspoons), scoop out the chocolate mixture, scrape off any excess, and roll it between your hands to form a ball.
Roll each chocolate ball in the cacao powder and place it on a separate plate.
Step 6: Finish and Serve
Continue the scooping and rolling process until all the chocolate mixture is used, resulting in about 16 to 18 truffles.
Enjoy the truffles at room temperature or slightly chilled from the fridge.
These delightful treats make for a perfect sweet indulgence!
