A low-FODMAP recipe for homemade chocolate truffles. Roll these in your favorite toppings! Perfect for any holiday, romantic occasion, or just a personal treat. IBS-friendly!
I am particularly fond of chocolate. Especially dark chocolate.
I love chocolate ice cream pie, chocolate cream pie, chocolate lava cake, chocolate pudding…but the real best thing is plain, unadulterated chocolate.
Nothing beats a chocolate truffle when you crave that deep, dark decadence.
Wow, these homemade chocolate truffles will fill that passion like nothing else.
They are ultra-creamy. They are smooth. They melt like heaven in your mouth.
Try not to eat them all at one sitting!
A few words about dairy and the low-FODMAP diet:
- The low-FODMAP diet is NOT a dairy-free diet. Dairy is allowed on the elimination phase, provided it is low in lactose
- Heavy cream is typically high in fat and low in carbohydrates, making it low in FODMAPs in 1/4 cup per serving. However, this recipe will use more than that
- If you avoid lactose completely, you can purchase lactose-free heavy cream or purchase a product that removes lactose from milk and dairy (Lacteez, Milkaid). Those do require you to treat the dairy for about 24 hours prior to use
You may also love these chocolate confections:
- Low-FODMAP Chocolate Salami Dessert Logs; Gluten-free
- Low-FODMAP Homemade ‘Twix’ Cookie Bars; Gluten-free
- Low-FODMAP Chocolate Peanut Butter Crisp Balls Recipe; Gluten-free, Vegan
- Low-FODMAP ‘Copycat’ York Peppermint Patties; Gluten-free, Vegan
- Low-FODMAP Salted Chocolate Hazelnut Clusters; Gluten-free, Vegan
Or check out over 650 more low-FODMAP recipes on the blog. IBS-friendly!
Be healthy and happy,
Rachel Pauls, MD
Low-FODMAP Homemade Chocolate Truffles; Gluten-free
A low-FODMAP recipe for homemade chocolate truffles. Roll these in your favorite toppings! Perfect for any holiday, romantic occasion, or just a treat.
- Prep Time: 30 minutes
- Chill Time: 2 hours
- Total Time: 2 hours 30 minutes
- Yield: 12–14 truffles 1x
- Category: Dessert
- Method: Cooking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 8 ounces semisweet or bittersweet chocolate (226g), very finely chopped*
- 2/3 cup heavy cream*
- 1 tablespoon unsalted butter, softened
- 1/2 teaspoon pure vanilla extract
- Toppings: cocoa powder, nonpareils, crushed nuts, or finely shredded coconut
Instructions
- Place the chocolate in a medium sized bowl
- Heat the heavy cream in a double boiler until shimmering
- Add the butter to the chocolate, then slowly pour the heated cream over the mixture
- Allow to sit for 3 minutes, then gently stir in the vanilla until the chocolate is fully melted, and the mixture is smooth
- Carefully pour out the chocolate into an 8×8 inch baking pan or pie plate (for easier chilling, and scooping), then cover with plastic wrap, in contact with the surface of the chocolate, and refrigerate for 1-2 hours
- Set out your desired toppings into small bowls
- Lay out a baking sheet with parchment paper or wax paper lining
- Scoop the set truffle mixture into 1/2-1 tablespoon-sized mounds using a small cookie scoop and plop the balls on the baking sheet
- Once it is all scooped, chill the clumps for about 10 minutes, to make them easier to handle
- Once chilled, carefully form each into a ball, then roll in toppings of your choice
- Chill until serving, allow to come to room temperature for 30 minutes prior to eating
Notes
- Although this recipe has not been lab-tested, a single serving should be low-FODMAP based on available data at time of posting.
- Dark chocolate is low-FODMAP in 30g servings, with a maximum of 100g per FODMAP Friendly
- I suggest bar or block chocolate (not chips), as higher quality brands will work better
- For heavy cream, 1/4 cup is a low-FODMAP serving
- For lactose free cream, purchase a product that removes lactose from milk and dairy (Lacteez, Milkaid). These do require you to treat the dairy for about 24 hours prior to use
- Butter is naturally low in lactose and low-FODMAP
