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Gluten and Dairy Free Chocolate Truffles with Brandy
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5 from 3 votes

Chocolate Truffles with Brandy

These Brandy Chocolate Truffles are family recipe that I've adapted to be gluten free and now dairy free too. They still taste exactly the same...delicious! Perfect for gifts and always our traditional recipe for Christmas.
Prep Time20 mins
Chilling Time30 mins
Total Time50 mins
Course: Treat
Cuisine: Free From - gluten and dairy, Free From - gluten, dairy, wheat, soya, egg
Keyword: Chocolate, Christmas, easy, gift, simple
Servings: 16 truffles
Calories: 128kcal
Author: Glutarama

Ingredients

  • 160 g broken gluten free biscuits approx. 16 digestives
  • 5 tbsp cocoa powder
  • 5 tbsp desiccated coconut
  • 50 g butter melted
  • 100 g vegan condensed milk see notes and main text.
  • 2 tbsp brandy
  • 70 g Vermicelli (chocolate strands) to decorate you will need a whole pot of chocolate strands check label for may contains

Instructions

  • Either add your biscuits to a large bowl and break up into crumbs with a rolling pin, or pop in a blender and blitz for a few seconds.
  • Then, to the biscuit crumbs, add the cocoa powder, coconut, condensed milk, brandy and melted butter and mix to combine.
  • The mixture will be very sticky but should come together and be pliable.
  • Chill in the fridge for 30mins to allow the mixture to set a little - this makes in easier to handle
  • Using a teaspoon take a walnut-sized lump of mixture and roll into a ball in your hands - you will get messy, it's part of the fun!
  • Pour your Vermicelli into a bowl before you start to make your truffles.
  • Roll each ball in the vermicelli and place onto a plate or into a Tupperware container.
  • Repeat until you've used up all the mixture, this should make approximately 16 bite-sized truffles.
  • Pop the Tupperware into the fridge and chill.
  • These will keep for up to two weeks in the fridge.

Notes

To make dairy free you'll need to make your own condensed milk, but fear not, it's so easy;
200g caster sugar
400g tin of coconut milk (high coconut content 60%+)
heat in a saucepan on rapid boil for 20mins until the mixture starts to turn a delicate translucent golden colour, take off heat and cool completely.

Nutrition

Calories: 128kcal | Carbohydrates: 15g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 61mg | Potassium: 57mg | Fiber: 1g | Sugar: 10g | Vitamin A: 95IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg