My Gluten Free Guide

Triple Chocolate Truffles Recipe

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Well hello there, you triple chocolate beauties! Layers of dark, milk and white chocolate truffle combine to create these stunning gluten free truffles, which are ideal for gifting or for impressing your dinner guests.

These truffles take a little time and effort to make, but the result is gorgeous and I think they are totally worth it. With triple-chocolate layered centres they look and taste great. Plus if you want to save time you could simply bunch the three truffle flavours together and roll rather than crafting the layered ball effect.

These gluten free triple chocolate truffles are a wonderful homemade gift. Simply pop them in a bag or box and then tell the recipient to store them in the fridge and eat within a few days (if they last that long…last time I took these to a dinner they were gobbled up by our group the moment they hit the table :D).

Supplies

As this is a naturally gluten free recipe, even non-gluten free friends and relatives will love them. If you are making them for yourself or another gluten free person, remember to double check that the chocolate you are using is gluten free. Most varieties are but coeliacs like me may also wish to avoid any with a “may contain” warning.

The most readily available in supermarkets is Dr Oetker cooking chocolate, however I would recommend a brand called Callebaut that you can order on Amazon. Callebaut is used by professional bakers and they sell lovely, high quality Belgian chocolate in 1kg bags. You can buy all of their dark, milk and white chocolate lines on Amazon. I used their chocolate to make brownies for my wedding cake and was so impressed with it. It’s worth buying in bulk 1kg bags if you have space to store it, as it works out to be good value after the initial outlay. You can buy a bundle of all three flavours here, which is ideal.

Triple Chocolate Truffles Recipe

This recipe makes approximately 20 truffles, perfect for one generous gift box or to serve up to 10 people as a treat alongside after dinner coffees.

Ingredients

White Chocolate Truffle Layer

  • 150g white chocolate
  • 1/2 tsp vanilla bean paste
  • 50ml double cream
  • 20g unsalted butter

Milk Chocolate Truffle Layer

  • 150g milk chocolate
  • 50ml double cream
  • 20g unsalted butter

Dark Chocolate Truffle Layer

  • 150g dark chocolate
  • 50ml double cream
  • 20g unsalted butter

For Dusting & Decorating

  • Cocoa Powder
  • Sugar sprinkles/chocolate curls/edible glitter (check to ensure gluten free as some sprinkles contain wheat starch)

Method

  1. First, take three bowls and place the white chocolate in one, the milk chocolate in the second and the dark chocolate in the third.
  2. Add 50ml double cream, 20g unsalted butter and half tsp vanilla bean paste to a small, heavy-bottom saucepan. Heat the mixture gradually while stirring, until the butter has melted and you can see little wisps of steam (note, do not let the mixture boil). Take it off the heat and pour over the white chocolate in the bowl. Let it sit for 1 minute, then whisk until you have a smooth, glossy truffle mixture. Set aside.
  3. Now repeat this process for each of the milk chocolate and dark chocolate layers (although note no vanilla is needed for these two, you’ll be heating butter and cream only). Once you have three bowlfuls of glossy chocolate, cover them with clingfilm and transfer to the fridge to cool for 1-2 hours.
  4. After this time you want the mixture to be half set but not fully firm, i.e. it should have a little give when you press your finger into the mixture. You want it to be firm enough to handle, but not so solid that you can’t shape it. If it has gone too hard, simply leave at room temperature for a while to soften up.
  5. Now time to roll those truffles – this bit gets a bit messy, so have a clean, damp cloth to hand for wiping any excess truffle off your hands between rolling. You can either make the truffles one at a time, or do them in batches – your choice, but let me tell you the process for one truffle…
  6. First, scoop a quarter tsp piece of white chocolate truffle and roll into a small ball. Next scoop a half tsp milk chocolate, flatten it with your fingers and shape it around the white chocolate so that most or all of it is covered, then roll into a smooth ball. Finally scoop 1 tsp-1.5 tsp of dark chocolate, flatten it with your fingers and shape it around the milk chocolate, before rolling into a smooth ball.
  7. Pop the chocolate ball into the cocoa powder and roll it around with your finger tips to give it an even coating of cocoa. Then place into a case or onto a board and decorate with sugar sprinkles if you wish.
  8. Repeat this process, varying the chocolate order (so the next truffle might have a dark choc centre, white choc middle and milk choc outer) until you have used all the truffle mixture.
  9. Place the truffles into the fridge to set fully for at least 4 hours. After this either serve or continue to store in the fridge until you are ready to gift them or use them. They will keep well in an airtight container in the fridge for up to two weeks.

Gifting Ideas

These are a lovely gift to give. As I mention above, simply store them in the fridge until you are ready to gift them, then pop them in a pretty box or bag.

If you make these at a festive time of year, why not make these triple chocolate truffles alongside my Christmas Pudding Truffles for the ultimate homemade gluten free Christmas gift :).

For other gluten free recipes, why not try one of these:

Enjoy! x

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