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How to Make Chocolate Truffles

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mary

By Mary Frances: Founder of The Gluten-Free Cooking School.

Homemade truffles are remarkably simple to make and require very few ingredients. They make an excellent homemade present for a friend. Be sure to make your truffles several hours (or a few days) beforehand so they have time to set.

Note: Natalie at Gluten Free Mommy made truffles yesterday and kindly wrote a “how-to” article to guest post here at Gluten Free [Cooking School]. The recipe for the chocolate truffles is posted on her site, so be sure to click over and leave her a comment. You can also subscribe to her site while you’re there – it’s one of my favorite gluten free blogs.

Instructions

Prepare your ingredients. You will need heavy whipping cream, chopped bittersweet chocolate, butter, and any liqueurs or flavorings.

chopped chocolate

For proportions, See Full chocolate truffle recipe located on Gluten Free Mommy

Place the butter and cream in a medium non-stick saucepan.

cream and butter

Slowly heat the cream. You may stir gently so a film doesn’t form. To officially scald the cream heat it to 180 degrees. However, scalding the cream is unnecessary since it is pasteruized. For this recipe, I heated the cream to 150 degrees. If you don’t have a thermometer, heat the cream until bubbles form at the sides of the pan. While the cream is heating, melt the chocolate.

milk scald
Use a Double Boiler. Place chopped chocolate in the removable bowl insert of your double boiler. Fill the bottom of the double boiler with water and place over low heat. Note: If you don’t have a double boiler, you can improvise with a saucepan and a bowl.

double boiler

Melt the chocolate over the hot water (not boiling). Once the chocolate is shiny, begin stirring.

melted chocolate

Stir the chocolate until completely smooth.
smooth chocolate
Pour the heated cream into the melted chocolate mixture.

chocolate

Stir until Smooth. Add your liquor or flavoring if desired.

chocolate ganache

Take insert out of double boiler and cool on rack. When chocolate has reached room temperature (about an hour) cover with plastic wrap and refrigerate for at least 4 hours.

chocolate on rack

Scoop the chocolate ganache into balls. Use a teaspoon (for bigger use 1/2 T) or a melon baller.

chocolate scoop

Roll in cocoa powder or desired garnish.

truffle

Visit Gluten Free Mommy, for the full Chocolate Truffle Recipe.

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