Chocolate Truffles

Gluten Free
Chocolate Truffles
45 min.
48
78kcal

Suggestions


If you’re looking for an exquisite treat that will impress your guests and satisfy your sweet tooth, look no further than these delightful Chocolate Truffles! Perfectly rich and indulgent, these gluten-free morsels are a true chocolate lover's dream. Imagine sinking your teeth into a velvety smooth center, enveloped in a dusting of cocoa. The combination of bittersweet and semisweet chocolate creates a depth of flavor that is simply irresistible.

These truffles are not just a dessert; they’re an experience! Infused with the robust notes of coffee liqueur and a hint of instant coffee, each bite offers a wonderful complexity that elevates the chocolate to delightful new heights. Whether you serve them as an antipasti, snack, or appetizer, they are sure to spark joy at any gathering.

Ready in just 45 minutes, these truffles can easily be made ahead of time, allowing you to enjoy more time with your guests and less time in the kitchen. With the ability to make up to 48 pieces, they’re perfect for parties, special occasions, or simply when you want to treat yourself and your loved ones. From their luscious taste to their elegant presentation, these Chocolate Truffles will leave everyone wanting more. So roll up your sleeves and let’s dive into the delightful world of homemade truffles!

Ingredients

  • 0.5 pound bittersweet chocolate coarsely chopped
  • tablespoons rum / brandy / coffee liqueur 
  • tablespoon coffee powder instant
  • 0.5 pound bittersweet chocolate 
  • cup cocoa unsweetened
  • teaspoon vanilla extract 
  • cup whipping cream 

Equipment

  • bowl
  • frying pan
  • baking sheet
  • sauce pan
  • plastic wrap
  • wax paper
  • melon baller

Directions

  1. Coarsely chop both chocolates and set aside.
  2. Heat the cream and instant coffee in a large saucepan, stirring to blend. When bubbles start to form along the edge of the pan, remove from heat. Scatter the chocolate over the cream, stirring gently until melted. Set aside for 8 to 10 minutes.
  3. Add the liqueur and vanilla. Stir gently, just until evenly blended. Scrape the chocolate into a shallow bowl. Cool on a rack for 15 minutes, then cover the bowl with plastic wrap and refrigerate until firm, at least 4 hours or up to 1 week. Using a teaspoon or a melon baller, scoop up enough chocolate to make balls 1 inch in diameter.
  4. Place the balls on a parchment-lined baking sheet. Refrigerate for 15 minutes.
  5. Roll the balls in the cocoa, shaking off the excess, then transfer to wax paper until ready to serve. Best when served at room temperature.

Nutrition Facts

Calories78kcal
Protein5.33%
Fat62.63%
Carbs32.04%

Properties

Glycemic Index
0
Glycemic Load
0
Inflammation Score
-2
Nutrition Score
2.4139130572262%

Flavonoids

Catechin
1.16mg
Epicatechin
3.52mg
Quercetin
0.18mg

Nutrients percent of daily need

Calories:78.41kcal
3.92%
Fat:5.66g
8.7%
Saturated Fat:3.37g
21.05%
Carbohydrates:6.51g
2.17%
Net Carbohydrates:5.09g
1.85%
Sugar:3.95g
4.39%
Cholesterol:6.17mg
2.06%
Sodium:2.76mg
0.12%
Alcohol:0.16g
100%
Alcohol %:1.22%
100%
Caffeine:15.52mg
5.17%
Protein:1.08g
2.17%
Manganese:0.2mg
9.8%
Copper:0.19mg
9.33%
Magnesium:26.27mg
6.57%
Fiber:1.42g
5.68%
Iron:0.86mg
4.76%
Phosphorus:40.92mg
4.09%
Zinc:0.38mg
2.57%
Potassium:89.34mg
2.55%
Selenium:1.21µg
1.73%
Vitamin A:77.61IU
1.55%
Calcium:11.58mg
1.16%
Vitamin B2:0.02mg
1.08%
Source:My Recipes