Congratulations! You’ve survived perhaps the first of many holidays this season, and you’re about to get steamrolled by the rest. To celebrate this brief respite, in the quiet that hopefully is your house after relatives have left and before every corner grocery store starts playing headache-inducing numbers of holiday songs, we give you tiny bites of heaven (ie gluten free chocolate truffles, because, of course). They’re brilliantly easy to make, and we won’t judge you at all if you end up making an entire batch just for YOURSELF because honestly ’tis the season for self care and indulgence. You can also make more for your coworkers or those family members who say they don’t want any gifts but you know deep down they won’t pass up a box full of these bad boys. But we’re simply putting this recipe here for you to decide what to do with. It’s like a choose your own adventure, holiday style. Which is more serious than it sounds – I’m sure the cast of Jumanji would be equally as overwhelmed as you if they had to navigate in-laws, old family friends, new family friends, long lost aunts or uncles, the bombardment of holiday cheer, corporate holiday parties, and making sure you didn’t leave anyone out of the gift giving this year (because if you did it may come back to bite you in the ass in 2020).
With all that being said, take a moment to let one of these truly delightful little gluten free chocolate bombs melt in your mouth and pat yourself on the back for creating something that usually only belongs in the windows of over-priced chocolatiers downtown (though the professionals sure do know how to make a good truffle). These are insanely easy, and don’t have to look gorgeous to get that dreamy chocolate buzz on. The only terrible part about the recipe is that you do have to chill the chocolate before scooping it out and rolling it into perfect little truffles. HOWEVER, it’s also the season of do-whatever-you-want-because-you-deserve-it so if you don’t want to complete the tedious task of scooping, rolling, and tossing in cocoa powder, just sit back in your favorite comfy chair and spoon out this bowl of bliss all night long.
If you’re more into the tedious part, go for it. Even just a few of these little gems, wrapped up in tissue paper or even in a mason jar tied with ribbon, make a beautiful and absolutely drop dead delicious gift for anyone and everyone (unless they’re lactose intolerant, in which case, think about using coconut milk or other non-dairy substitutions). Here’s to eating our weight in holiday treats for the next 30 days, and celebrating that marathon of sugar on December 31st with all of the will and none of the worry to get back to our normal healthy lifestyle Jan 1 (or maybe Jan 2…). If you’re into a selection of truffles, don’t stop here! Check out our more unconventional chocolate cake truffles or chocolate peppermint truffles!Do what tastes good!
Gluten Free Chocolate Crème Fraîche Truffles
Equipment
- Sauce pan
- Melon baller
Ingredients
For the truffles:
- 1 Cup high quality chocolate I use a mix of milk and dark chocolate chopped into small pieces
- 1/3 Cup crème fraîche
- 1 Tbsp salted butter
For the dusting:
- 1/2 Cup high quality unsweetened dutch cocoa powder I use Valrhona or Droste
Instructions
- In a small saucepan over medium heat, bring the crème fraîche to a boil, whisking constantly. Once it starts to boil, remove from heat immediately and add in the chopped chocolate. Stir the mixture with a spatula until all the chocolate has melted and the mixture is homogeneous. Add the butter and continue to stir until fully combined and glossy. Pour the truffle mixture into a bowl, cover with plastic wrap, and refrigerate for 2+ hours or until completely set.
- When you're ready to roll the truffles, remove bowl from fridge to warm slightly. Line a baking sheet or plate/tray with parchment paper and set aside. Pour cocoa powder into a small bowl to use for dusting. Using a melon baller or a small spoon, scoop out and roll 1-inch chocolate truffles with your hands (working quickly so that chocolate doesn't melt). Roll each ball in the cocoa powder to coat and then place on the parchment paper lined surface. Refreeze until set. To serve, let truffles sit at room temperature to thaw or serve out of the fridge.
Tag @sisterssansgluten on Instagram if you snap a photo of your truffles!
Food photography and styling by Amelia Farber
3 Comments
Pingback:
Tristan
Super rich and easy to eat a handful at once
Tara
So good, so good soooo good!! Thank you for this recipe….but they are dangerously addictive!