These gluten-free chocolate truffles are SO easy! They're decadent, moist, and don't have to be baked at all. Who doesn't love homemade chocolate truffles that are naturally gluten-free?
This truffle recipe is perfect for a birthday party. I used some colorful sprinkles to make the chocolate truffles really pop. You can use any sprinkles you have on hand to decorate them.
- Flourless Chocolate Cake
- Vanilla or chocolate buttercream frosting
- Tempered white chocolate
- Sprinkles (optional)
See recipe card for quantities.
Line a baking sheet with a sheet of parchment paper and set it aside.
Pour the flourless chocolate cake into a large bowl and crumble using a fork.
Add in the buttercream and mix until combined.
Use a cookie scoop to scoop the chocolate into balls and line the parchment-lined baking sheet.
Place the cake balls in the freezer for 10 minutes.
Melt and temper the white chocolate.
Take the baking sheet out of the freezer and drop each cake ball into the white chocolate one at a time. Coat completely in white chocolate and use a fork to take each cake ball out of the white chocolate and place it on the baking sheet again.
Sprinkle the tops of the chocolate balls with sprinkles and put them in the refrigerator for 15 minutes before serving.
Hint: Use a cookie or ice cream scoop to get evenly-sized cake balls. Find the ones I use HERE.
How to Temper Chocolate
You need a double boiler. A double boiler is a pot set inside another pot filled with simmering water. This allows you to melt chocolate without burning it. To make a double boiler, choose a small or medium saucepan and fill it with a small amount of simmering water. Place a shallow, heatproof dish on top of the saucepan. Make sure the water doesn't touch the bottom of your dish. You want the boiling liquid to warm the dish, but you don't need it to get too hot.
White chocolate should be melted slowly over low heat. A clean, dry spoon works best for mixing. Don't lift the lid of the double boiler while heating. Steam can escape, and you don't want that!
What does tempering mean?
Tempering refers to a process in which chocolate is heated and cooled to make sure that the cocoa butter in it solidifies into a uniform crystal structure. Chocolate is tempered by melting it and then cooling it down again.
Chocolate needs to be tempered before use. Tempering means heating the chocolate until it reaches a specific point called the softening point. Once this happens, the chocolate will become very smooth and glossy. After cooling, the chocolate will harden. To test if your chocolate is ready, break a bit off and see if it snaps. If it does, it's ready.
- Flourless chocolate cake - instead of using my recipe for flourless chocolate cake, you can use store-bought chocolate cake.
- Regular cake - use regular cake instead of flourless chocolate cake. You will need to add ¼ cup more buttercream.
- Strawberry buttercream - use my recipe for strawberry buttercream to make chocolate strawberry truffles.
Sometimes truffles are gluten-free, but you should definitely check the label if you're concerned about gluten. These truffles are completely gluten-free.
Truffles are usually made out of heavy cream and chocolate. These truffles are made out of flourless chocolate cake, frosting, and white chocolate. It's like a mix between a cake pop and a chocolate truffle.
You can use unsweetened cocoa powder, sprinkles, chocolate shavings, dried coconut, or even crushed-up walnuts. You can get as creative as you would like and use your favorite toppings!
This recipe is not vegan because it contains butter and egg.
- A large glass bowl - use my favorite glass bowl set. You can find it HERE. Also, it's on sale right now!
- A fork - any fork will work.
- Precut parchment paper - this is such a hack for bakers. Find the ones I use HERE.
- A cookie scoop - makes scooping the truffles so easy! Find mine HERE. They're on sale right now.
Store the truffles in an airtight container. Line the bottom with a paper towel and layer the truffles in single layers with sheets of parchment between. Store in the fridge for up to seven days.
Make sure to leave the cake pops in the freezer for AT LEAST 10 minutes before dipping them in the chocolate. Otherwise, they may fall apart!
Easy Gluten-Free Chocolate Truffles
- A large glass bowl
- A fork
- A cookie scoop
- 1 Flourless Chocolate Cake
- ¼ cup vanilla or chocolate buttercream frosting
- 12 ounces tempered white chocolate
- Sprinkles optional
- Line a baking sheet with a sheet of parchment paper and set it aside.
- Pour the flourless chocolate cake into a large bowl and crumble using a fork.
- Add in the buttercream and mix until combined.
- Use a cookie scoop to scoop the chocolate into balls and line the parchment-lined baking sheet.
- Place the cake balls in the freezer for 10 minutes.
- Melt and temper the white chocolate.
- Take the baking sheet out of the freezer and drop each cake ball into the white chocolate one at a time. Coat completely in white chocolate and use a fork to take each cake ball out of the white chocolate and place it on the baking sheet again.
- Sprinkle the tops of the chocolate balls with sprinkles and put them in the refrigerator for 15 minutes before serving.