Homemade Chocolate Truffles (GF, DF, V) - The Perfect Gift for Christmas

What says Merry Christmas like a box of homemade chocolates? 
These are for every chocolate lover. These are also the perfect gift for a friend or family member who has an intolerance and you're perhaps finding it hard to find a box of chocolates to suit them. They're cheaper than an ordinary box and they're simple to make but I feel have a professional finish.

I made two different kinds, a salted caramel truffle and a rich chocolate truffle. They are both dairy free, gluten free, refined sugar free and suitable for vegans.

Homemade Chocolate Truffles

For the chocolate truffle:
150g dark chocolate, dairy free
15g coconut oil
115g coconut milk (canned)
pinch of pink Himalayan salt
dessicated coconut & cacao powder to decorate

For the salted caramel truffle:
200g dates
1 teaspoon pink Himalayan salt (depending on preference)
40g cacao butter or coconut oil
2 tablespoons cacao
1 tablespoon syrup of your choice (sweet freedom, maple syrup)

Chocolate Truffle 
1. Roughly chop the chocolate and place in a glass bowl with a pinch of salt. 

2. In a pan, melt the coconut milk and coconut oil together. Once simmering, remove from heat and pour over the chocolate. Stir the mixture until you have a smooth ganache. Leave to cool then place in the fridge for at least for hours to set.

3. Once set, remove from the fridge. Using either a melon baller or your hands roll the ganache into balls then coat in either the desiccated coconut or cacao powder. (If the ganache is too tough, let it sit out the fridge for a while or give it a quick blast in the microwave) 

4. The chocolates can then be kept in the fridge and will last about a week. 

Salted Caramel Truffle
1. Soak the dates in warm water for at least 30 minutes.

2. Put the dates into a blender/food processor along with the salt and blitz until it starts to form a paste, adding a little water (about a tablespoon, or more if needed) if you find its not becoming a smooth creamy paste.  

3. Using a melon baller or tablespoon, create balls with the mixture and put onto a lined baking tray. Place the baking tray into the freezer and leave to set for 1-2 hours.

4. Once the date mixture is set, move onto the chocolate coating. Put a little water into a saucepan. Put the cacao butter (or coconut oil, if using) into a heatproof bowl and place this on top of the saucepan, heat gently until melted. 

5. Add in the syrup, then whisk in the cacao until smooth. Remove from the heat.

6. Using two spoons or forks, dip the date balls into the chocolate mixture and place back onto the baking tray, sprinkling a little salt on top to decorate. Place back in the freezer for 30 minutes to set.

7. The chocolates can then be kept in the fridge and will last for up to two weeks. (If not more, if they last that long!)

  • I used mini cupcake cases to put the chocolates in before putting in an empty Ferrero Rocher box. Finish it off with sticking a gift tag or label over the original one. 
  • If you're that creative then you could make your own box
  • Depending on the size of your box you may have some chocolates left over but that's not a bad thing right? You've got to test them...

Top and bottom row - chocolate truffle. Middle row - salted caramel truffle.

Happy chocolate making!

Lucy Steel

1 comment:

  1. I love this recipe - I'm lactose intolerant and my husband is allergic to nuts so it's nice to see a recipe that doesn't replace milk with nut butter instead!

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