Some occasions just deserve an extra special treat. Big birthdays, graduation parties, the first day of a new job – or even the day you get a new haircut.
Whatever you’re celebrating, these smooth and velvety truffles fit the bill. Best of all, they are 100% gluten free - naturally!
The base needs to chill overnight. Use the time wisely: what you will roll them in? Get creative! I've given you some of favorites. What’s yours?
Prep: overnight plus 1 hour. Makes: 25-30 truffles
For the truffles
300 grams milk chocolate
75 grams dark or semisweet chocolate
62 grams butter (about 4 Tbsp, or 1/2 of stick in the US)
3/4 cup cream
1 1/2 Tbsp of your favorite liquor or flavored syrup
For the topping: try these
cocoa powder
powdered sugar
cinnamon + cardamom, with or without ground ginger
sprinkles
shredded coconut
hot pepper and cocoa powder
shredded edible flower petals
cinnamon sugar
anything else that sounds good to you!
Chop the chocolate finely and set aside. Melt the butter. In a separate pan, scald the cream by heating it until just before it boils.
Combine the butter and milk, then add the chopped chocolate. Stir until all of the chocolate is melted and everything is blended. Add the liquor or syrup and mix well.
Cover the bowl or pan and chill overnight in the refrigerator. The next day, get ready to have fun!
Set up small bowls for each of your selected toppings. Using moistened hands or a small scoop, roll the chocolate into small balls, about 1 inch in diameter, then roll each ball through a bowl of topping to coat it. Set the truffles on a plate or in a tin lined with parchment paper.
Tip: If the mix starts to stick to your hands too much, rinse them off with cold water.
Store the truffles in the refrigerator or freezer until you are ready to serve.
You’ll hear (and think) “Oh WOW!” I guarantee it.
My Easy, Tasty Gluten Free cookbook is filled with more scrumptious recipes like this one. Do you have your copy yet?
That's me, dipping truffles.
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