Homemade Chocolate Truffles are both gluten free and nut free. They’re a creamy decadent candy that only requires a few ingredients to make. You’ll never miss those store bought truffles ever again!
I find that it is always difficult to get store bought or candy store Chocolate Truffles that are made in both a nut free and gluten free facility. But I love truffles so so much, I was not about to give up on having them. Making them at home is incredibly easy and they make way more than a box of candy would give you!
Let’s make some chocolate truffles!
Place your chocolate in a large heat resistant bowl and set aside. Bring your heavy cream to a small simmer in a saucepan and then immediately pour it over top the chocolate chips. Do not mix it yet! Cover the bowl with plastic wrap and let it sit for 10 minutes.
After the 10 min, uncover the chocolate chips and heavy cream and whisk until smooth. Add in the vanilla and salt and whisk again until combined.
Pour the chocolate into a 9 inch pie plate or pan and let it cool on the counter for 15 minutes. Once cooled, you’re going to need to cover it with plastic wrap and refrigerate it for at least 3 hours. It does take a while, but you do want it to set. Otherwise, your kitchen will end up looking like an I Love Lucy episode when you try to roll them into balls.
Once they have been refrigerated, it’s time to get rolling! With a teaspoon, scoop out about an inch of chocolate and place on parchment paper. Coat your hands with cocoa powder and then roll the chocolate into balls. Place on a parchment paper lined baking sheet and refrigerate until set. About 15-20 minutes. Roll in more cocoa powder and serve!
They need to be stored in the fridge in an airtight container or covered with plastic wrap.
So yes, they do take a little while to make from start to finish BUT they’re not labor intensive. Just lots of refrigeration and rolling. Haha!
These gluten free/nut free Chocolate Truffles are so good, you’ll be making them again and again!
- 16 oz chopped chocolate semi sweet or bittersweet or dark
- 1 cup heavy cream
- ½ teaspoon pure vanilla extract
- ½ teaspoon salt
- Cocoa powder for rolling I used dark
- Place chocolate in a medium bowl.
- Bring heavy cream to a simmer in a small saucepan then pour it over the chocolate.
- Don’t mix it yet, cover the bowl with plastic wrap and let it sit for 10 min.
- Uncover and whisk until smooth. Then mix in the vanilla and salt.
- Pour into a 9 inch pie plate or square ceramic baking pan and let it cool for 15 min. Once cool, cover with plastic wrap and refrigerate for at least 3 hours.
- With a teaspoon, scoop out about an inch of chocolate and place onto parchment paper. Coat your hands with cocoa powder and roll the chocolate into balls and then place on a parchment lined baking sheet.
- Refrigerate until set, about 15-20 min.
- Roll in more cocoa powder to serve and store in the refrigerator covered with plastic wrap or in a container with an air tight lid. Enjoy!
Recipe adapted from: Martha Stewart's Chocolate Truffles.