Stay away from the mass marketed Valentine’s schmaltz this year! These chocolate truffles are gluten-free, easy to make and a very romantic gesture for a loved one.
What a different 2 years makes. Today as I walked through Tesco, past the Valentine’s cupcakes and Valentine’s traybakes and Valentine’s cookies and Valentine’s obligatory-box-of-chocolates, I didn’t feel in the least that I was missing out by not being able to eat gluten. In contrast, two years ago I was moping around the aisles, mooning over things I would never normally have found appealing, just because I couldn’t have them.
What changed? Well other than constantly finding new and exciting ideas for this blog, which has been a great incentive to further myself, nothing has changed much other than discovering and nurturing my passion for food and cooking. Coeliac disease has made me MORE appreciative of food, and the time and effort it takes to prepare it.
These tasty little truffles only require three ingredients – white chocolate, cream and raspberries (and dark chocolate if you wish to coat it further) . However, the act of grating the chocolate, straining the raspberries, putting it all together and (somehow!) waiting to give it to someone – friend, family member, boyfriend, wife, whatever – is an act of love, just like all cooking. But this isn’t everyday cooking. These are blissful, melt-in-your-mouth, “did you really make these?” mouthfuls of happy.
White chocolate and raspberry truffles
By February 13, 2013Published:
Gorgeous, gluten-free truffles for the loved ones in your life.
- 70 g raspberries
- 150 g white chocolate check the brand is gluten-free
- 60 ml heavy cream
- 50 g dark chocolate optional
- Grate the chocolate into a heatproof bowl. I used a little knife to do this, dragging it down the side of the chocolate bar.
- Purée the raspberries and place a sieve above an empty bowl. Push the purée through with a spoon, so that the seeds remain in the sieve.
- Heat the cream slowly in a saucepan until it just boils. Don't let it boil for any amount of time - immediately pour the cream on top of the chocolate and leave to sit for a couple of minutes. Stir together, making sure all chocolate has melted.
- Spoon the seedless raspberry puree into the white chocolate mixture and stir well. Pour into chocolate moulds (you could also use silicone ice cube trays).
- Refrigerate for an hour, then transfer to the freezer for 30 minutes. Once hardened, these are ready to serve and decorate as you wish!
- If you REALLY want to go all out on the truffles, heat some dark chocolate in the microwave or on a double boiler, and coat the naked truffles in a layer of dark chocolate. Leave to set at room temperature.