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Madison Area Gluten Intolerance Chapter

Chocolate Truffles

For Ganache:

1/2 cup heavy whipping cream
1 1/2 cups gluten-free milk, dark, bittersweet or white chocolate, chopped or morsels
1 teaspoon pure vanilla extract

Suggested Coatings:

High quality pure gluten-free cocoa powder
Cinnamon
Powdered sugar
Nuts, finely chopped
Tempered chocolate

  1. Heat whipping cream in a small sauce pan, just prior to boiling.
  2. Add chocolate morsels to a bowl and pour vanilla on top; mix until coated.
  3. Pour heated whipping cream on top of the chocolate in the bowl; allow to sit for about 2 minutes; place bowl on top of burner on low; stir until creamy, up to 5 minutes.
  4. Set aside to cool for about 15 minutes or until thickened.
  5. Refrigerate for about 40 minutes. Start checking after 30-35 minutes. If hardened completely, leave it out until it warms a bit and stir.
  6. Prepare your coatings (if not using chocolate)
  7. Scoop 1-2 tablespoons of the mixture and roll into balls.
  8. If dipping in chocolate, refrigerate for at least 10 minutes first. Otherwise, roll into a plate of cinnamon, cocoa powder, powdered sugar, or finely chopped nuts.