Low FODMAP Hot Chocolate Truffle Bombs
We think our Low FODMAP Hot Chocolate Truffle Bombs are the easiest, best and most fun way to make rich, chocolatey homemade hot chocolate. The bombs are made with just chocolate and cream!
Low FODMAP Serving Size Info: Makes about 72 truffles; 36 servings; 2 truffles per serving
Ingredients:
- 1 1/2 cups (360 ml) heavy cream, lactose-free if possible
- 19- ounces (539 g) semisweet or bittersweet chocolate, between 55% cacao and 62% cacao mass, finely chopped
- 1/2 cup (43 g) sifted Dutch-processed cocoa
- Half and Half, milk or water for serving
Preparation:
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Place cream in a large saucepan and bring just to a boil over medium heat. Remove from the heat and immediately sprinkle the chocolate into the cream. Cover and allow to sit for 5 minutes. The heat of the cream should melt the chocolate. Gently stir the ganache until smooth. If the chocolate is not melting, place over very low heat, stirring often, until melted, taking care not to scorch the chocolate. Scrape into an airtight container and refrigerate until firm enough to roll, for at least 6 hours or preferably overnight. It may be refrigerated for up to 1 week in an airtight container or frozen for up to 1 month.
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Place the cocoa in a shallow dish, such as a pie plate. Have a clean shallow dish on the side. Use a 1-inch (2.5 cm) ice cream scoop (such as a Zeroll #100), or cereal teaspoon, and make about 4 bombs at a time. Simply scoop out small amounts of the ganache and deposit them on top of the cocoa.
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Coat your palms with cocoa and roll the bombs into round balls. You are aiming to make bombs that are about 1 ¼-inches (3 cm) across and as round as possible, but they don’t have to be perfectly spherical. Place the bombs in the clean plate and repeat with the remaining ganache. You should end up with about 72 bombs. Refrigerate in an airtight container for up to 1 month or freeze for up to 2 months.
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To make hot chocolate, use 2 truffle bombs and 6-ounces (180 ml) of cream, milk or water per serving. Heat in a saucepan on the stove top or in the microwave, stir until smooth, and serve immediately.
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This recipe makes many chocolate bombs, but they can be refrigerated for up to 1 month and frozen for up to 2 months, and they make great winter gifts. Package in a decorative clear glass container with an instruction card included for storage and hot chocolate preparation and storage.
Notes:
FODMAP Information
Our recipes are based on Monash University and FODMAP Friendly science.
• Chocolate: Monash University has lab tested dark, milk and white chocolate all have low FODMAP amounts: 85% dark at 20 g; dark at 30 g; milk at 20 g; white at 25 g.
• Cocoa: Monash University has lab tested what they call “cocoa” and also “cacao” and they show different FODMAP content. The problem is that from the chocolate manufacturing industry’s perspective, there is no difference between cacao and cocoa powder. The FDA, The Food Standards for Australia and New Zealand, the ICCO (International Cocoa Organization) and the National Confectioners Association do not even recognize the term “cacao” to describe cocoa powder. We have an article, All About Cocoa, that we encourage you to read. It attempts to explain the discrepancies in the Monash lab testing.
• Dairy: The low FODMAP diet is not a dairy-free diet. It is however, low in lactose. Many dairy ingredients are low in lactose, such as heavy cream and many cheeses.
Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. Foods will be retested from time to time; in the case of raw ingredients, such as fruits and vegetables, results may vary. All lab tested results are valid and represent a snapshot in time. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.