Fudgey Christmas chocolate truffles (gluten/dairy-free)
This recipe is in my new book, Scrumptious! Rich, fudgey and not too sweet, these are the perfect little treat to bring out with a tea or coffee – any time, not just at Christmas!
Dietary variations
I know a lot of people have nut allergies, so you can leave the ground almonds out if you need to (just add more coconut). Or if you hate coconut, just use all almonds instead. You can even just make them plain, without the almond or coconut inside – but they wont be as stable, and will eventually go soft on a hot day (as well as being harder to roll). So it’s up to you! These keep in an airtight container/bag in the freezer for about a month, and in the fridge for a few days. If making them in advance, put the fruit powder on just before serving.
Freeze-dried berry powder is available from specialty food stores and some New World supermarkets.
Makes about 30-40
Ingredients
Gluten and dairy-free truffles
250g dairy-free chocolate
250ml coconut cream
1 cup shredded/desiccated coconut
3/4 cup ground almonds (optional)
Coatings
3/4 cup pistachio nuts, processed or finely chopped
1 cup coconut blitzed with 1/4 cup icing sugar
1 packet freeze-dried raspberry or plum powder
Method
With a big sharp knife, chop the chocolate up into very small pieces (big lumps won’t melt properly). Place it in a heatproof bowl.
Heat the coconut cream in a saucepan over a medium heat. Keep an eye on it and when it’s just started simmering, pour it in over the chocolate pieces. Leave to sit for a few minutes, then lightly whisk until all the chocolate is melted and well combined, scraping the sides clean with a spatula.
Stir through the almond and coconut, and leave in the fridge for a few hours until it’s firmed up enough to roll.
Use a spoon to dig out little bits of mixture and roll into smooth balls. This works best with dry hands – you might need to wash and dry them a few times (and don’t use your best teatowel). Yes, it will get messy. Place the balls on a tray lined with baking paper and pop in the fridge for 10 minutes to firm up again.
Tip the the coatings in smallish bowls. Before coating each truffle, roll it again in your hand so the outside goes nice and sticky. Swirl it around in a bowl of coating and replace gently on the tray (use your hands for the pistachios or coconut if you need to). Repeat until all the mixture is gone.
Keep them in the fridge and then plate them up when you’re ready to serve them. (You might want to re-swirl the raspberry ones if they go patchy.)
Notes
- You can freeze these for up to a month in a well sealed bag or container.
- If you’re omitting the desiccated coconut/almond from the truffles, they won’t hold their shape out of the fridge very well on a warm day. Bring them out just before you’re ready to serve them.
- These make wonderful Christmas gifts!
could i substitute coconut oil for cream so they keep longer? (and set better) would it be the same amount?
Hi Chelsea,
I don’t like dark chocolate, any tips for using milk chocolate……Thanks in advance
A 50% cocoa chocolate should be fine, it’s not too dark and bitter?
Hi Chelsea. I want to make these for work but have someone allergic to coconut. If I swapped out dried fruit for the coconut would I just use the same quantity. Thanks
I defo wanna try this!!!!
Hi Chelsea
I have made these a few times both with dark and milk chocolate, but I’m wondering if it is possible to make them using white chocolate?
Give it a go?
I have made these so many times they are such a hit, I was even asked to make them recently for a friends kitchen tea.
The theme was red, I added edible glitter to the coconut and they came out amazing!
Thanks Chelsea – great recipe that can easily be modified to suit
Merry Christmas!
Hi there
Where can i get powder from??
Hi Chelsea! Could you use something like dried Acai berry powder, that you can get from pharmacies? Normally put it in smoothies and stuff like that.
Absolutely!
Hey Chelsea,
I have been asked to make truffles for Christmas this year, however there are a couple people who have coconut and nut allergies. Would it be possible to substitute both for crushed wine biscuits in this recipe? Or best to omit all together?
Thanks very much :)
Yes indeed.
Hi Chelsea. I want to give these a try this Christmas. If I was to add a bit of liqueur, would I decrease the amount of cream? I don’t want to make them too runny. Thanks :)
Yes that’s correct :)
Hi Chelsea,
Is this recipe in any of your books>
Not at the moment, no!
Tried the Gluten and Dairy free option this past weekend and it was a big hit. I have several friends who have family members that are Gluten or Dairy free and have gladly passed this recipe on. Thanks Chelsea!!
I just made up an incredibly huge batch of these for my clients for Christmas presents. Made up 300 truffles. They are so delicious and getting a huge amount of feedback regarding them so thank you for the recipe ! Love that they are gluten and dairy free.
hi am wondering how far in advance these can be made?
About a week, but it might pay to re-coat the berry ones just before if you want them ship-shape.
hi Chelsea, I want to make these for Xmas, but wanted to try a white choc one too, would this work replacing the Whittaker 50% with white choc instead? Thinking white choc and lemon zest as an extra colour flavour to add to the mix.
Thanks!
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Hi Chelsea, I’m from Cape Town and this will be the first of your recipes that I try – excited! Unfortunately we don’t get Whittaker’s Chocolate here (I’ll have to use Lindt) and I’ve never seen or even heard of raspberry powder, which is a pity as it looks great! Any other yummy suggestions for the red colour? Can’t wait to make these, I’ll send through a photo once they’re done.
Hey, I just made the glutenfree/dairyfree version above – added some dried fruits and rolled them in various toppings; coconut, cocoa, icing sugar and castor sugar. They taste pretty damn good, but of course they don’t look anywhere near as classy yours :-)
Have to try making these! Is there a minimum fat % you recommend for the coconut cream?
Hey, for those of us who are deathly allergic to coconut and have issues processing animal fats are their any other alternatives to make these?
I just made a batch, and it made 45….. they are divine, the raspberry flavour has a real hit that compliments the chocolate beautifully, looking forward to trying more of Chelsea’s recipes
I made these this week end for a friend who has gluten free requirements. I used the Whittakers 63% cocoa with Almonds. They were very nice and everyone enjoyed them!
Is this chocolate dairy free?
Yep!
Thanks, I have 3 dairy free children and sometimes it gets hard to make them scrumptious treats. These look great, I’m sure they are going to be a hit.
Thanks again.
I made these tonight with my 13year old brother – we were both bored and suck at baking and cooking. This recipe was soooo easy to follow and they tasted amazing! Everyone was so impressed. Will definitely make again.
Hi Kimberly and brother! Good job!
How long will these keep for and could you freeze them?
They will keep for about 3 days in the fridge and yes you can freeze them.
Hi Chelsea
My beautiful wife just made a batch of your truffles and they are yummy! Only trouble is the cocoa one tastes as if i just ate a teaspoon of cocoa straight. Other than rolling the truffles in the cocoa was there any other steps that should have been taken? Thanks, Daymon
We’ve just made a batch of these delicious treats. We made lots of mess but it was great fun! Yum! Thanks for the great easy recipe. Happy Christmas :o)
Hi Chelsea, I’d love to give these as a gift but will the raspberry ones look rubbish after transporting to the person I’m giving them to? I’d prefer to do those ones as they look so yummy – any tips?
Oh my gosh, these look incredible. I’m making them today after a trip to Farro to buy the raspberry powder! Could you PLEASE do me a massive favour?? There is a recipe for oreo truffles (literally just oreos, cream cheese and chocolate for the coating), but they melt within minutes and are quite hopeless. Please reinvent the recipe to make them a workable consistency!!! Merry Christmas! x
Looks amazing, will try this out!
hi can I add butter for just normal truffles please
thanks
sharyn
Sure!
If dont need to be dairy free would these work with normal cream?
yes!
Hi would it still working using light cocunut cream?
Yes it would.
Thank you for the gluten free recipe, always a good feeling when you know your dietary needs are being catered for
Hi Chelsea. Is it important to use the 50% cocoa chocolate…I have a block of 62% – just wondering if it will change the consistency or any extra steps?
Absolutely fine!
Hi Chelsea, these look amazing! Would like to make them for teachers’ gifts this xmas. Would they get too messy though if i put them in cellophane bags? I can probably keep them in the fridge until just before i hand them out but am worried that they might deteriorate quickly – unless the teachers eat them straight away :)
They should be fine as long as they aren’t sitting anywhere warm for any length of time.. the raspberry powder might get all over the other ones so maybe leave them out!
These look so good.What other additions could you add- have you tried adding dried fruit?
You can add whatever takes your fancy and they will be delicious! Dried fruit would be great.
Can I just put the cream and chocolate into a heat proof bowl and place on top of a simmering pot of water til melted? Sorry, I’m just trying to make it easier for myself as I’m planning on making ALOT!! Got the raspberry powder yesterday and I was blown away! I couldn’t believe how good it tasted!! I think I may have to slowly buy the whole range, would like to get strawberry powder and pineapple powder next!! I’m going to mix some raspberry powder with some icing sugar to sprinkle over shortbread today :)
Yup!
Is it possible to make the mixture and freeze and then coat before serving?
Absolutely!
I was very skeptical with the few simple ingredients & I was worried that it was such a runny mixture with the coconut cream but was pleasantly surprised, yummy! Great to find all the ingredients in my pantry and I added butter to the coconut cream option just for a little extra yumminess, it worked well.
Made these today. Couldn’t wait for christmas and happened to have all the ingredients in the house, except raspberry powder. Used coconut with some red food colouring instead, and added castersugar instead of icing sugar. Looks awesome! The sugar crystals makes it look “icy”.
Thanks for the tip, Marianne!
How long can you store the balls for ?would you recommend making the balls and then coating later or coating and storing ?
The raspberry and cocoa ones will look better if they are made just before, but it doesn’t matter too much :)
What a great idea, so Chrismassy – totally making these this year :) Thanks
How many does one recipe yield?? It seems delicious! And if I added liquor, his much would it be enough for a taste in the background?
About 20 balls, perhaps a few more? I reckon maybe 3 tablespoons?
wow i had a tummy opp and cant eat much stuff but i could have this as a treat do u got any other recipes like this with no flour and sugar that i can try please and not much butter or oil if u can
please ty
Hey Kirsten, have you tried the Thai chicken salad or Vietnamese beef salad on my website?
If you use Guylian Sugar Free dark chocolate, you can make them sugar free too :)
Great recipe Chelsea – loving the GF/DF options also as my 14 month old cannot have either wheat or milk!
Just a question – where would I source the raspberry/plum powder you used as the coating?
Hi Rachel! You can get it from most specialty food stores – if you click the link, it shows a list of retailers. Good luck!
I am SO making these this Christmas – thank you for the dairy and gluten free options! Just fantastic. LOVE the red ones.
Thanks so much for the dairy and gluten free option Chelsea, great for my 3 year old who can’t have either :)