Prep
15m
Cook
05m
Makes
20 truffles
For this easy gluten-free dessert recipe, with just five ingredients and 15 minutes of preparation, these espresso and chocolate truffles are rich, creamy, and totally irresistible. The deep espresso flavor combined with smooth, velvety chocolate creates a luxurious bite-sized indulgence that will impress anyone. Perfect for a quick gluten-free treat!
Ingredients (5)
1/2 cup heavy cream
1 tbsp espresso powder
8 oz gluten-free dark chocolate, finely chopped
1 tsp vanilla extract
Cocoa powder, for rolling
Steps (6)
Heat the cream: In a medium saucepan over medium heat, bring the heavy cream and espresso powder to a simmer. Remove from heat.
Melt the chocolate: Add the chopped chocolate to the cream mixture. Let it sit for 5 minutes to melt, then stir until smooth.
Add vanilla: Stir in the vanilla extract until well combined.
Chill the mixture: Pour the mixture into a shallow dish and refrigerate for about 1 hour, or until firm.
Form the truffles: Use a small cookie scoop or spoon to scoop out tablespoon-sized portions of the mixture. Roll each portion into a ball.
Coat the truffles: Roll the truffles in cocoa powder until fully coated.
Additional tips
- To make more: Double the ingredients to make about 40 truffles.
- Use high-quality dark chocolate for the best flavor.
- Store the truffles in an airtight container in the refrigerator for up to a week.
- For a different twist, roll the truffles in finely chopped nuts or shredded coconut instead of cocoa powder.