Gluten Free Chocolate Crème Fraîche Truffles
Source: Sisters Sans Gluten
Servings: 20 truffles
Calories: 90kcal
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.