Fudgey chocolate truffles

Click here to print

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

There are two recipes below; one gluten-free, and one gluten/dairy-free, which uses coconut cream and no butter. I also 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-free truffles
250g good-quality eating chocolate – 50% cocoa solids or more
200ml cream
50g butter
1 cup shredded/desiccated coconut
3/4 cup ground almonds

OR

Gluten and dairy-free truffles
250g Whittaker’s 50% Cocoa Block (or other 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. Plop the butter too in if you’re using it.

Heat the cream (or coconut cream for dairy-free) 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!