By Alisa Fleming
This refined, yet surprisingly simple treat relies heavily on the quality of your chocolate. The baseline recipe is delicious on its own, but the refreshing peppermint, warm citrus Mayan spice and melt-in-your-mouth salted caramel variations make for a wonderful assortment. For an even more dazzling gift box, mix and match the coatings.
Makes: 64 truffles
Free of: gluten and all top allergens.
- 8 oz (227 grams) allergen-free dark chocolate (e.g. Pascha 70%), finely chopped
- 8 oz (227 grams) allergen-free semi-sweet chocolate (e.g. Pascha 55%), finely chopped
- 1 cup (250 mL) coconut cream at room temperature*
- 1 tsp pure vanilla extract
- Generous pinch salt
- Coating ingredients: unsweetened shredded coconut, allergen-free sprinkles, cocoa powder, powdered sugar or chocolate (see instructions below)
- Melt semi-sweet and dark chocolate together in a double boiler. Remove from heat and stir in coconut cream, vanilla and salt until smooth. Chill in refrigerator 1 hour or until firm.
- Scoop chocolate by the heaping teaspoon and roll into 1-inch balls. The mixture may be a little sticky, but if it’s too soft to roll, place chocolate portions on parchment paper and chill 30 minutes in refrigerator.
- For coating the truffles: add coconut, cocoa powder, powdered sugar or a blend of half cocoa powder and half powdered sugar into a small bowl. Roll chocolate balls in coating.
- Store truffles in an airtight container in refrigerator for up to 2 weeks, but serve at room temperature.
- Melt 1 pound allergen-free semi-sweet or dark chocolate in a double boiler. Once mostly melted and a thermometer inserted registers 115° F, remove bowl from heat and whisk until chocolate is smooth. Let cool 5 minutes. Carefully but quickly, dip truffle balls in chocolate until coated.
- Remove with fork to parchment paper, letting excess chocolate drip off. Briefly reheat chocolate if it sets up too much. While chocolate is still wet, garnish top of each truffle with cacoa nib, large toasted coconut flake or sprinkles.
Add 1 teaspoon pure peppermint extract with the other ingredients in Step 1 of Method. Roll truffles in coconut, matcha (green tea) powder, cocoa powder or 50/50 mix of cocoa powder and powdered sugar. Or dip them in chocolate and garnish with crushed peppermint candy (if serving the same day) or green sprinkles.
Mayan Spice Truffles
Add 1 teaspoon cinnamon, 1/2 teaspoon orange extract, and 1/4 teaspoon chili powder (optional) with the other ingredients in Step 1 of Method. Roll truffles in cocoa powder or dip in chocolate and garnish with orange zest, candied orange peel, minced crystallized ginger or cacao nib.
Salted Caramel Truffles
Add 1/3 cup sugar and 2 tablespoons water to a small saucepan over medium heat. Stir until sugar dissolves. When it begins to boil, let it bubble 4 minutes, occasionally brushing sides of pan with damp pastry brush to keep crystals from forming, until syrup is deep amber. Remove from heat and stir in 1/4 teaspoon sea salt, fleur de sel or Himalayan pink sea salt. Let cool 15 minutes. Whisk caramel into chocolate with other ingredients in Step 1 of Method. Coat truffles in chocolate and garnish with coarse sea salt.
– If coconut cream isn’t accessible, place 2 cans full-fat coconut milk in the fridge. Open and skim the thick coconut cream from the top to use in the recipe. Do not use runny coconut milk.
– Coconut is technically a fruit. While most allergists do not consider it a tree nut, if you are nut allergic, ask your doctor if coconut is safe for you.
Alisa Fleming is a contributing editor to Allergic Living magazine and the author of Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein Free Living, and founder of Godairyfree.org.
Recipe first published in Allergic Living magazine. Subscribe here for more great recipes and articles.
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