Handmade Chocolate Truffles
Ingredients
- 100g gluten free dark chocolate
- 100g gluten free milk chocolate 115ml double cream
- 1 tbsp grand Marnier or crème de menthe or 1/2 tsp vanilla extract Icing sugar(for rolling)
- Gluten free cocoa powder(for rolling) Toasted chopped hazelnuts(for rolling)
Method
- Break the chocolate into small Place in a heat-proof bowl.
- Heat the cream in saucepan until just about to boil. Take off the heat and allow the cream to stand for half a minute. Pour the cream through sieve into the bowl of
- Using a wire whisk, slowly mix the cream and chocolate together until melted. Whisk in the orange flavour liquor or whichever flavour you are using. Keep at room temperature for 1
- Roll teaspoon sized balls of chocolate in your hands and pass them into icing sugar, cocoa or nuts. Or make a selection with 3 different coatings, place them onto a tray lined with baking parchment and refrigerate. They will keep in fridge for a couple of However, when serving them take out of the fridge for an hour before serving.
Nutrition
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All recipes are created by Frances Buckley MSc.
Licenced food safety trainer. MSc in Applied Culinary Nutrition.
Currently Technical Food Advisor at Coeliac Society of Ireland.
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