Decadent, velvety gluten free chocolate truffles are an elegant homemade gift. They’re simple to make and delicious to share.
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Recipe and images updated April 2022
Gluten Free Chocolate Truffles
Learn how to make melt-in-your-mouth gluten free chocolate truffles that are rich, creamy, and perfect for gifting or enjoying at home. These truffles have a silky ganache center flavored with a touch of espresso and vanilla, then coated for a crisp finish. They’re simple to prepare and easy to adapt—use dark, milk, or white chocolate depending on your preference.
What are Gluten Free Chocolate Truffles?
Gluten free chocolate truffles are classic French-style confections made from a simple ganache—chopped chocolate combined with warm cream and butter. A little espresso deepens the chocolate flavor, while vanilla and a pinch of sea salt balance the sweetness. After chilling, the ganache is shaped into small balls and either rolled in cocoa or dipped in melted chocolate for a smooth, glossy shell.
The contrast between the crisp outer coating and the soft, creamy center is what makes these truffles irresistible. They’re elegant, portable, and naturally gluten free when you use chocolate that’s certified gluten free.
Chocolate Truffle Ingredients
- 1/2 cup heavy cream
- 8 ounces semi-sweet chocolate, chopped (chips can work but don’t always melt as evenly)
- 2 tablespoons espresso or strong brewed coffee
- 1 tablespoon unsalted butter
- 1 teaspoon pure vanilla extract
- Pinch of fine sea salt
- 8 ounces chopped chocolate and 1 tablespoon coconut oil for coating
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Equipment Needed
- Microwave-safe glass mixing bowl (can also use a double boiler)
- Small cookie scoop or tablespoon measure
- Parchment paper
- Baking sheet or half-sheet pan
- Optional: chocolate dipping tools or fork for dipping
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How to Make Chocolate Truffles
Step 1. Heat the heavy cream until warm but not boiling—about 30–45 seconds in the microwave or until roughly 115°F.
Step 2. Place the chopped chocolate in a large bowl. Pour the warm cream over the chocolate, then add the espresso, butter, vanilla, and a pinch of salt. Whisk gently until the mixture is smooth and fully combined.
Step 3. Cover and refrigerate the ganache for at least 4 hours, or until firm enough to scoop.
Step 4. Use a 1-tablespoon scoop or a rounded tablespoon to portion the ganache onto a parchment-lined baking sheet. Roll each portion quickly between your palms to form smooth balls.
Step 5. Freeze the truffle centers for 10 minutes to firm them up before coating.
Step 6. Melt the coating chocolate with the coconut oil in short intervals, stirring between each, until smooth.
Step 7. Dip chilled truffles into the melted coating, letting excess chocolate drip off, then place them back on parchment to set. While the coating is still wet, finish with sprinkles or a pinch of sea salt if desired.
Step 8. Allow the coating to harden completely before serving or packaging.
Tips for the Best Chocolate Truffles
- Choose high-quality chocolate for the best texture and flavor. Dark, semi-sweet, or milk chocolate all work; white chocolate may require slightly less cream to set properly.
- If you prefer, heat the chocolate and cream together over a double boiler instead of using the microwave.
- For salted chocolate truffles, sprinkle a few sea salt flakes on the truffles while the coating is still wet.
- Instead of dipping, you can roll the truffles in unsweetened cocoa powder, chopped toasted nuts, or colorful sprinkles for variety.
- To make boozy truffles, replace the espresso with Kahlua, Baileys, or another liqueur of your choice, reducing the cream slightly if needed.
Other Homemade Chocolate Truffle Ideas
Toasted Coconut Truffles
Paleo Chocolate Truffles
Gluten Free Oreo Truffles
Avocado Truffles
Flourless Chocolate Truffle Cake
Amaretto Truffles – coming soon
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Easy Recipe for Chocolate Truffles
Prep Time: 25 minutes | Cook Time: 2 minutes | Chill Time: 4 hours | Total Time: 4 hours 27 minutes
Servings: 24
By: Sharon Lachendro
Ingredients
For the Truffles
- 1/2 cup heavy cream
- 8 ounces semi-sweet chocolate, chopped
- 2 tablespoons espresso or strong brewed coffee
- 1 tablespoon unsalted butter
- 1 teaspoon pure vanilla extract
- Pinch of fine sea salt
To Coat
- 8 ounces chopped chocolate for coating
- 1 tablespoon coconut oil
Instructions
- Warm the heavy cream until hot to the touch but not boiling (about 30–45 seconds in the microwave).
- Pour the warm cream over the chopped chocolate. Add espresso, butter, vanilla, and salt. Whisk until smooth and glossy.
- Cover and refrigerate the ganache for about 4 hours, until firm.
- Scoop tablespoon-sized portions onto parchment and roll into balls.
- Freeze the truffles for 10 minutes to firm them for dipping.
- Melt the coating chocolate with coconut oil, stirring until smooth.
- Dip each truffle in the melted chocolate, place on parchment, and decorate while the coating is wet.
- Let the coating set fully. Store in an airtight container in the refrigerator for up to 5 days.
Notes
- Use your preferred chocolate: dark, semi-sweet, or milk. White chocolate can be used but may require less cream.
- Sprinkle sea salt on top for salted truffles.
- To make boozy truffles, substitute espresso with Kahlua or a cream liqueur.
Nutrition Information (per truffle)
Calories: 123 kcal | Carbohydrates: 12 g | Protein: 1 g | Fat: 8 g | Saturated Fat: 5 g | Fiber: 1 g | Sugar: 10 g
