Low FODMAP Chocolate Dipped Truffles
Yes, you can enjoy truffles on the low FODMAP diet, and we can’t think of a more direct way to enjoy dark chocolate than with a couple of our Low FODMAP Chocolate Dipped Truffles. These truffles are rich and dark through and through from a silky ganache center to their crisp outer chocolate shell. For an easier version, check out our cocoa dusted Low FODMAP Dark Chocolate Truffles; these are a little fancier and require tempering.
Low FODMAP Serving Size Info: Makes about 90 truffles; 45 servings; serving size 2 truffles
Ingredients:
- 1 ¾ cups (420 ml) heavy cream; lactose-free if desired
- 2- pounds (910 g) bittersweet chocolate, preferably about 60% to 65% cacao, very finely chopped, divided
- Dutch-processed cocoa, sifted
- 90 small fluted paper cups, optional
Preparation:
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Make the Ganache: Place cream in a large saucepan and heat over medium heat until cream just comes to a simmer. Remove from heat and immediately stir 1-pound (455 g) chocolate into the hot cream. Cover the pot and allow to sit for 5 minutes; the heat should melt the chocolate. Stir very gently until smooth, but so not whisk, which would add air.
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Pour mixture into a shallow bowl (I use a pie plate); cover with plastic wrap and allow to cool at room temperature, preferably overnight, or until firm enough to roll. You may refrigerate this ganache until it is firm enough to roll, about 4 hours, to hasten the process. This is your ganache center mixture.
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Coat your hands lightly with cocoa and roll chocolate ganache mixture into 3/4-inch to 1-inch (2 cm to 2.5 cm) balls, making them as round as possible. I like to use a small truffle scoop to facilitate. Chill in a covered container while you temper the remaining chocolate.
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Temper the Remaining Chocolate: Line two rimmed half-sheet pan with aluminum foil, shiny side up, smoothing out any wrinkles.
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Place about two-thirds of the remaining 1-pound (455 g) chocolate in the top of a double boiler with gently simmering water in the lower half of the double boiler. Stir gently to encourage melting, but not vigorously, which will add air. Do not allow chocolate to heat above 115°F (45°C) for. As soon as the chocolate is almost completely melted, remove from the heat and wipe the bottom of the pot to eliminate any chances of water droplets reaching the chocolate, which would cause it to seize.
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Add about one-third of the remaining chopped chocolate and stir gently. The residual heat will melt it. You want to cool the chocolate down to 79°F (26°C). Keep adding the remaining chocolate, in a few more stages, if necessary, to cool chocolate further, continuing to stir gently until 79°F (26°C) is reached. Any un-melted chocolate can be removed and reserved for another use.
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Place pot back over hot, not simmering water, and re-warm gently. Bring chocolate back up to 88°F to 90°F (31°C to 32°C). Do not allow any chocolate to rise above 90°F (32°C) or you will have to begin the entire tempering process again. Occasionally chocolate labels will tell you what their specific tempering temperature is, so heed their advice. The chocolate is now ready to use.
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To test the temper, thinly spread a teaspoon amount on a piece of aluminum foil and allow it to cool. If your room temperature is warm, refrigerate it for about two minutes. The chocolate should look shiny and smooth and break with a crisp snap. Any dull spots or streaks, or a soft texture, indicate that the chocolate is not in good temper.
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Now you must retain the chocolate’s temperature while you are working with it. Place the melted and tempered chocolate in a narrow, deep container. Try setting a heating pad on low and placing your container of tempered chocolate on top of it. Always keep checking the temperature keeping it within its range. Stir it occasionally to keep the entire amount evenly heated as it will cool around the edges.
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Drop a chilled ganache center into the tempered chocolate and allow it (and encourage it) to become completely submerged. Use chocolate dipping tools or a couple of forks to lift the center out of the melted chocolate and shake it gently or toss it back and forth from tool to tool, to remove as much excess chocolate as possible. Make sure, however, that it is completely coated. If surplus chocolate is left on the truffle after dipping, it will accumulate around the base of the candies upon cooling, making what is called a “foot”, which is thick, unattractive and hard to crunch through! If a “foot” develops, you can try trimming it with a sharp paring knife after the truffle has firmed up. Repeat with all the centers, placing spaced apart on the pans. Allow the truffles to firm up; you may hasten this with a short time in the fridge. Place in fluted paper cups, if desired, and serve at room temperature. Truffles may be refrigerated in airtight containers for up to 1 week. (They can last longer but their delicacy lessens).
Notes:
Tips
• If you chop your chocolate finely enough, it should melt in the hot cream. If it does not, you can place the pan over very low heat and stir until melted; take care not to scorch the chocolate.
• You can create a whiskey-flavored truffle. Whiskey has been lab tested by Monash University. It is low FODMAP Green Light at a 30 ml serving size. Simply stir 1 to 2 tablespoons of whiskey into your finished ganache, depending on the strength you would like.
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.
- 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. 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.