Deluxe low FODMAP Chocolate truffles

These Deluxe Low FODMAP Chocolate Truffles are the ultimate indulgence. Perfect for gifting, sharing (if you must), or savouring at your next high tea, these truffles prove that low fodmap can be seriously delicious. Experiment with your favourite flavour and coatings, or use a combination to make a tray of deliciousness. These truffles are truly decadent.

INGREDIENTS (makes 25 truffles)

TRUFFLE

• 250g lactose-free cream

• 275g dark chocolate, chopped into little pieces (each 15g ball contains max. 11g dark chocolate which is under the recommended low fodmap serving size of 30g)

• 20g unsalted butter, cut into very small pieces

FLAVOURING

1 tbsp vanilla essence (what if you want to get fancy? You could replace the vanilla extract with Cointreau, whisky, brandy or even pomegranate molasses)

COATING

• 200g dark or milk chocolate (or 100g cocoa powder, mapled walnuts, desiccated coconut or even some raspberry powder)

METHOD:

1.     Pour the cream into a saucepan and bring just to the boil.

2.     Remove the cream from the heat and add the chocolate. Stir gently until melted.

3.     Stir in the butter until it’s melted and blended in, then the vanilla essence (or flavour of your choice).

4.     Strain into a bowl. Let it cool on the bench before covering with clear film and chill in the fridge overnight. If you put the plastic on too soon before the chocolate cools, you will cause condensation, and this will drip onto your chocolate overnight and damage the surface. So let it stand on the bench until it’s room temperature BEFORE you add the film.

5.     Next day… Remove the chocolate mix from the fridge and let it soften for 30 mins before trying to roll it. You may notice (depending on the fat content of the chocolate you’ve used) that some fat has risen to the surface. I scrape this off and dispose of it.

6.     Line a tray with baking paper. Use a small melon baller to scoop the mix into a ball and place on the baking tray. This mix made 25 x 15g truffle balls (uncoated).

7.     If coating with cocoa powder, just roll the truffles in the cocoa powder and chill on a paper-lined backing sheet until firm. Keep covered in the fridge. Alternatively, you could roll your truffles in crushed hazelnuts or coconut. Using this method, I’m guessing that most people with IBS could tolerate 2 truffles in one sitting.

8.     If you want to go ultra-deluxe, you could coat your truffles in dark or milk chocolate. To do this, freeze your tray of rolled truffles for 60 mins. Melt 200g of chocolate in the microwave, working in 30 second increments to ensure you don’t burn or overheat your choc. Dip each truffle in dark chocolate and place on baking paper. If the chocolate begins to thicken, reheat it gently. Chill the truffles until set. Using this method, you’re obviously increasing the lactose and fat content from the additional chocolate, so the recommended low fodmap serving size is 1 truffle.

9.     My new favourite truffle uses 1 tbsp pomegranate molasses as the flavouring, dark chocolate for the coating and a dusting of 100% raspberry powder. But the family prefer their truffles dipped in milk chocolate. Of course, my favourite way of making truffles is coating them in a range of different ways - the end result is a deluxe tray of deliciousness.