Nothing says I love you more than chocolate truffles. Or, in my case, Low FODMAP Chocolate Truffles. With the international day of love fast approaching, I thought I might spread the love amongst my nearest and dearest, but now that work is back in full swing, I wanted something I could make that used ingredients I already had on hand, and required minimal time in the kitchen. And what could be simpler than truffles?
These truffles are truly decadent, silky and delightfully rich.
And they couldn’t be easier to whip together! It’s as simple as chopping the chocolate finely and then pouring over the coconut milk that you’ve warmed. The only thing you need to be careful of is not pouring the milk over when it’s too hot, or your mixture will split and you’ll have to start all over again. Then, let the mixture sit for the chocolate to melt as much as it’s going to, and then whisk until it’s smooth. Let the mixture chill in the fridge for a few hours before rolling it into balls. I tucked a macadamia in the centre of each of my Low FODMAP Chocolate Truffles for a little surprise, and a nice textural element, but it’s entirely optional.
I also chose to roll my truffles in three different things for a little variety: cacao powder, blitzed gluten-free cookie crumbs, and blitzed gluten-free waffle cone crumbs. Delicious.
These Low FODMAP Chocolate Truffles can be stored in the fridge and whipped out for your next dinner party, or presented to a loved one as a gift on a special day. They’re quick and easy, but taste anything but.
If you try this recipe, let me know! I’d also be thrilled if you took a snap of it and tagged me in it on Instagram (@thatlofolife) so I can see it and share your creation in my stories! Feel free to leave me a star rating and any feedback below.
Chocolate Truffles (Low FODMAP, Gluten Free)
- 230 grams dark chocolate ensure gluten free
- 1/2 cup coconut milk
- 10 macadamias optional
Chop the chocolate as finely as possible and place in a large bowl.
Heat the coconut milk in the microwave or over the stovetop, and while still hot (but not too hot that you can't stick your finger in it), pour it over the chocolate and leave it to sit for 5 minutes.
Whisk the mixture to melt the remaining chocolate and ensure it is smooth.
Refrigerate the mixture for approximately 60-90 minutes or until firm enough to be handled.
Roll the mixture into 10 truffles, pressing a macadamia into the centre of each one if desired. Roll each truffle in cacao powder or other topping of choice. Store in the fridge.