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Fudgey chocolate truffles

November 20, 2013
by Chelsea Winter
chocolate truffles, Christmas truffles, dairy-free, ganache truffles, Gluten-free, plant-based, truffle recipe, vegan
65 Comments

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Truffles

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. Plop the butter too in if you’re using it.

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!
65 Comments
  1. Kirsten November 20, 2013 at 6:43 am Reply
    Thanks so much for the dairy and gluten free option Chelsea, great for my 3 year old who can't have either :)
  2. Juliette November 20, 2013 at 7:11 am Reply
    I am SO making these this Christmas - thank you for the dairy and gluten free options! Just fantastic. LOVE the red ones.
  3. Rachel November 20, 2013 at 7:22 am Reply
    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?
    • Chelsea Winter November 25, 2013 at 12:54 am Reply
      Hi Rachel! You can get it from most specialty food stores - if you click the link, it shows a list of retailers. Good luck!
  4. Rose November 20, 2013 at 7:29 am Reply
    If you use Guylian Sugar Free dark chocolate, you can make them sugar free too :)
  5. kirsten November 20, 2013 at 8:57 am Reply
    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
    • Chelsea Winter November 20, 2013 at 6:41 pm Reply
      Hey Kirsten, have you tried the Thai chicken salad or Vietnamese beef salad on my website?
  6. Fern November 20, 2013 at 10:18 am Reply
    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?
    • Chelsea Winter November 20, 2013 at 6:42 pm Reply
      About 20 balls, perhaps a few more? I reckon maybe 3 tablespoons?
  7. Eliza November 20, 2013 at 6:15 pm Reply
    What a great idea, so Chrismassy - totally making these this year :) Thanks
  8. Yvonne November 20, 2013 at 9:07 pm Reply
    How long can you store the balls for ?would you recommend making the balls and then coating later or coating and storing ?
    • Chelsea Winter November 21, 2013 at 8:33 am Reply
      The raspberry and cocoa ones will look better if they are made just before, but it doesn't matter too much :)
  9. Marianne November 22, 2013 at 6:17 am Reply
    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".
    • Chelsea Winter November 22, 2013 at 8:59 pm Reply
      Thanks for the tip, Marianne!
  10. Fiona November 25, 2013 at 9:36 pm Reply
    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.
  11. Emma December 7, 2013 at 5:32 am Reply
    Is it possible to make the mixture and freeze and then coat before serving?
    • Chelsea Winter December 8, 2013 at 2:59 am Reply
      Absolutely!
  12. Shiree Knight December 9, 2013 at 9:58 pm Reply
    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 :)
    • Chelsea Winter December 10, 2013 at 4:39 am Reply
      Yup!
  13. Joanna Beebe December 11, 2013 at 12:52 am Reply
    These look so good.What other additions could you add- have you tried adding dried fruit?
    • Chelsea Winter December 11, 2013 at 5:54 am Reply
      You can add whatever takes your fancy and they will be delicious! Dried fruit would be great.
  14. Sibylle December 16, 2013 at 1:52 am Reply
    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 :)
    • Chelsea Winter December 16, 2013 at 2:33 am Reply
      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!
  15. Kirsty van Eyk December 16, 2013 at 8:30 am Reply
    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?
    • Chelsea Winter December 16, 2013 at 8:40 am Reply
      Absolutely fine!
  16. Jennifer December 19, 2013 at 4:22 am Reply
    Thank you for the gluten free recipe, always a good feeling when you know your dietary needs are being catered for
  17. Ciara December 19, 2013 at 6:40 am Reply
    Hi would it still working using light cocunut cream?
    • Chelsea Winter December 19, 2013 at 6:37 pm Reply
      Yes it would.
  18. sharyn December 19, 2013 at 10:23 am Reply
    hi can I add butter for just normal truffles please thanks sharyn
    • Chelsea Winter December 19, 2013 at 6:36 pm Reply
      Sure!
  19. Sarah December 19, 2013 at 11:03 am Reply
    Looks amazing, will try this out!
  20. Fiona December 19, 2013 at 6:47 pm Reply
    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
  21. Diane December 21, 2013 at 4:52 am Reply
    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)
  22. Sarcha January 5, 2014 at 3:55 am Reply
    How long will these keep for and could you freeze them?
    • Chelsea Winter January 5, 2014 at 5:42 am Reply
      They will keep for about 3 days in the fridge and yes you can freeze them.
  23. Kimberley January 10, 2014 at 10:40 am Reply
    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.
    • Elizabeth Thompson / Lizzi Tremayne December 18, 2018 at 11:04 pm Reply
      Hi Kimberly and brother! Good job!
  24. emma April 15, 2014 at 8:40 pm Reply
    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.
  25. pamela April 16, 2014 at 1:16 am Reply
    Is this chocolate dairy free?
    • Chelsea Winter April 16, 2014 at 2:30 am Reply
      Yep!
  26. Sandy June 1, 2014 at 7:43 am Reply
    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!
  27. Tracy November 22, 2014 at 9:05 am Reply
    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
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  29. alesha December 3, 2014 at 9:18 pm Reply
    hi am wondering how far in advance these can be made?
    • Chelsea Winter December 21, 2015 at 4:38 am Reply
      About a week, but it might pay to re-coat the berry ones just before if you want them ship-shape.
  30. Jade Morgan December 7, 2014 at 5:18 am Reply
    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.
  31. Lisa December 15, 2014 at 12:59 am Reply
    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!!
  32. Jessica November 8, 2015 at 4:17 am Reply
    Hi Chelsea, Is this recipe in any of your books>
    • Chelsea Winter November 24, 2015 at 4:14 am Reply
      Not at the moment, no!
  33. Shona November 30, 2015 at 3:05 am Reply
    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 :)
    • Chelsea Winter December 5, 2015 at 11:07 pm Reply
      Yes that's correct :)
  34. Jess December 14, 2015 at 7:40 am Reply
    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 :)
    • Chelsea Winter December 16, 2015 at 9:18 pm Reply
      Yes indeed.
  35. Chelsea Winter December 21, 2015 at 4:37 am Reply
    Absolutely!
  36. Jeannine December 23, 2015 at 5:26 am Reply
    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!
  37. Jacqui Christison September 20, 2016 at 5:02 am Reply
    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?
    • Chelsea Winter October 7, 2016 at 12:14 am Reply
      Give it a go?
  38. Claire December 4, 2016 at 7:21 am Reply
    I defo wanna try this!!!!
  39. Adele December 8, 2016 at 9:32 pm Reply
    Hi Chelsea, I don't like dark chocolate, any tips for using milk chocolate......Thanks in advance
    • Chelsea Winter December 10, 2016 at 1:54 am Reply
      A 50% cocoa chocolate should be fine, it's not too dark and bitter?
  40. Carolyn Cordery December 15, 2016 at 11:59 pm Reply
    Have you tried rolling in Popping Candy! Went down a treat here.
  41. Sarah January 3, 2017 at 8:45 pm Reply
    Chelsea can you freeze them with the freeze dried powder on them? And if you do will they still look nice once unfrozen... or would you freeze them nude and then coat them once you are ready to serve them? thinking of making these for a wedding afternoon tea so want them looking smashing. Thanks!!!!
    • Chelsea Winter February 26, 2017 at 8:13 pm Reply
      You'd probably want a quick re-roll in the powder before serving :)
  42. Morgan February 7, 2018 at 7:23 am Reply
    Thank you so much Chelsea! These are so delicious! I've recently gone dairy free and thought I'd miss out on truffles at Christmas time until I found this gem of a recipe ?
  43. Sam September 15, 2020 at 9:56 am Reply
    thanks for this!

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