Gluten-Free Chocolate Truffles

These indulgent, rich dark chocolate truffles I make only two times a year. Once for Christmas, including as presents, and second time for my husband’s birthday.

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This is one of the recipes where the final product will be as good as all the ingredients are. I buy the best possible ingredients available: pure thick/double/heavy cream, dark chocolate min 55% cacao, but I use 75%-85% cacao, French butter and Calvados. Essentially it is classic ganache recipe.

Ingredients:

  • 200 ml pure cream 45% fat, check the labels that there is only one ingredient and no gelatine or any other thickeners
  • 466 g gluten free dark, good quality chocolate 65-75% cacao
  • 40 g unsalted butter
  • 1 desert spoon of Calvados (Muscat can be used, check that alcohol is gluten free)
  • pure cacao powder for dusting

Preparation:

  • chop chocolate in a bowl
  • place cream and butter in a small pan and bring it to boil
  • pour the mixture over chocolate and stir until all chocolate pieces are dissolved and the mixture is smooth. Warm the bowl over boiling water if necessary
  • add Calvados and stir
  • let ganache slowly cool until set at room temperature (2-3hours), do no stir, it might be necessary to put ganache into the fridge in the very end, to make it firmer and easier to work with, if the day is hot
  • working with 2 teaspoons make a rough ball and drop it into cacao powder (the first coating)
  • cover the ball with cacao powder and roll better shaped ball with your palms
  • place truffles on aluminium foil
  • shape truffles for the second time to make even shapes
  • prepare paper cases for truffles
  • roll truffles for the second time to get perfect second coating, place each truffle in paper case
  • arrange truffles in boxes, or storage containers and keep them in the fridge before use. If in chocolate boxes, put the box in plastic locked bag to preserve freshness. I make my truffles 2-3 weeks ahead.

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From the quantity of ingredients above you will get 55-60 medium size truffles. These truffles are best consumed at room temperature. They are smooth, delicately soft and simply melt and disappear in your mouth. They are rich and have a balance of bitter and sweet flavours. They are just decadent, strong black coffee with a truffle is an indulgent treat. I am not a chocolate lover and addict, like my husband, but I do enjoy these truffles. It is a great fun and pleasure to make truffles and even greater pleasure to see people rolling and closing their eyes when having a truffle.

Variations:

You can incorporate any chopped nuts at the stage of making ganache. If the chocolate you use has a plain flavour, add vanilla paste. I occasionally incorporate finely ground homemade dry candied orange peel at the stage of first coating. I also add 1 tea spoon of orange syrup left from making orange chocolates to give truffles some hint of orange flavour.

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