Recipe of the week comes from Sandie Croan

 Gluten Free Chocolate Truffles Dipped In Chocolate

“These make great party food at Christmas parties, just prepare to lose all self-control when making them and stuff all 16 truffles into your face in one sitting. Plus - only 2 ingredients! What is there not to like - and very easy to make!! Can be easily made vegan by just using Vegan dark chocolate”

Ingredients

• 255g Dark Chocolate – can also use dark vegan chocolate (very finely chopped 72% cocoa or higher)
• 7 Tbsp light (or full fat) coconut milk (well shaken)

Optional

• 1/2 tsp vanilla extract (optional)
• 1/4 cup unsweetened cocoa or finely ground hazelnuts (optional for coating)
• 200g Dark Chocolate (optional for coating)

Method

1. Place finely chopped chocolate in a medium-sized mixing bowl. The finer the chocolate is chopped, the easier it will melt and the quicker the truffle-making process will go.
2. In a separate small mixing bowl, add coconut milk and microwave until very warm but not boiling - about 25 seconds (alternatively, heat in a small saucepan over medium heat until just starting to simmer).
3. Immediately add coconut milk to chocolate and loosely cover with a cooking lid or towel to trap the heat in. Do not touch for 5 minutes. Then lift cover and use a mixing spoon to gently stir, trying not to incorporate air. Continue stirring until completely melted, creamy, and smooth. Note: If, for some reason, you have un-melted pieces left, you can microwave the mixture in 10-second stages until completely smooth just be careful not to overcook or it can affect the integrity of the chocolate and taste burnt.
4. (Optional extra) Add vanilla currently and stir.
5. Set the mixture in the refrigerator to chill uncovered for 2-3 hours, or until almost completely solid. A good test is dipping a knife into the middle of the bowl to see if any chocolate sticks. If it comes out mostly clean, it’s ready to scoop. If there’s still wet chocolate in the centre, continue refrigerating.
6. (Optional extra). Once chilled and firm, prepare a small dish of cocoa powder for rolling
7. Use a Tablespoon-sized scoop or a Tablespoon to scoop out small balls, then use your hands to gently but quickly roll and form the chocolate into balls.
8. Toss in cocoa to coat and shake off excess (or leave bare), then set on a parchment-lined serving dish. Continue until all chocolate is scooped. There should be about 16 truffles depending on the size of your scoop.
9. Enjoy truffles immediately or refrigerate for 1-2 hours or overnight. This allows them to set and firm up.
10. (Optional extra) Place a small amount of water into a saucepan then place a bowl over the top of the saucepan, a large bowl should be used so that it does not sit too low into the saucepan. The base of the bowl must not touch the water at any time during the process. Place the chocolate to be melted, broken into small pieces, into the bowl and heat the water until it is very gently simmering, not boiling. Avoid stirring the chocolate too much during melting and make sure that condensation from the simmering water does not get into the chocolate, as this will make the chocolate seize up. Once most of the chocolate appears to have melted, remove the pan from the heat and allow the last few soft pieces to melt naturally from the heat already present. Stir the melted chocolate well to ensure that it is completely smooth, for dipping the truffles into. Once dipped leave on parchment paper in the fridge for 1-2 hours.