Gluten-Free Chocolate Truffles with Cocoa

Ingredients

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• 1 cup high-quality bittersweet chocolate chips, finely chopped Shop
• 0.5 cup heavy cream
• 1 tbsp unsalted butter or coconut oil, softened Shop
• 1 tsp pure vanilla extract Shop
• 1/4 cup unsweetened cocoa powder, for dusting Shop
• Optional: 1/4 cup finely chopped nuts, freeze-dried berries, or sprinkles for coating Shop

Instructions

1. 1 Place the finely chopped bittersweet chocolate chips into a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges, about 3-4 minutes. Do not let it boil vigorously.
2. 2 Pour the hot heavy cream over the chopped chocolate chips. Let it sit undisturbed for 5 minutes to allow the heat to melt the chocolate. Then, gently whisk the mixture starting from the center and working outwards until it becomes smooth, glossy, and fully combined, forming a ganache.
3. 3 Stir in the softened butter or coconut oil and the pure vanilla extract until fully incorporated and the ganache is smooth and lustrous. This should take about 1-2 minutes of gentle stirring.
4. 4 Cover the bowl tightly with plastic wrap, pressing the wrap directly onto the surface of the ganache to prevent a skin from forming. Refrigerate the ganache for at least 2 hours, or until it is firm enough to scoop and roll, about the consistency of firm cookie dough.
5. 5 Once chilled and firm, scoop out portions of the ganache using a small spoon or a melon baller. Quickly roll each portion into a ball between your palms, aiming for a smooth sphere. If the ganache becomes too soft, return it to the refrigerator for 10-15 minutes.
6. 6 Place the unsweetened cocoa powder (and any optional coatings like nuts or berries) into separate shallow dishes. Gently roll each chocolate truffle in the cocoa powder until evenly coated. If using other coatings, roll the truffles in them until fully covered.
7. 7 Arrange the finished gluten-free chocolate truffles on a parchment-lined plate or in mini cupcake liners. You can serve them immediately, or for a firmer texture, refrigerate them for another 15-30 minutes before serving. Store any leftovers in an airtight container in the refrigerator for up to a week.

Nutrition (per serving)

Tips & Notes

• Use bittersweet chips labeled gluten-free and chop them finely, as step 1 says. Chips are made to hold their shape, so whole chips can leave unmelted specks in the ganache.
• If the ganache looks oily or split after whisking, add a teaspoon of warm cream and whisk slowly from the center outward until it turns smooth and glossy again.
• Rinse your hands in cold water, dry them well and dust them with cocoa before rolling. Warm palms melt the ganache quickly, which is why it softens partway through shaping.

Common questions