Gluten-Free Spiced Matcha Crunch Truffles

by in Gluten-Free, Healthy Recipes, February 19, 2012
gluten-free matcha truffles
Gluten-and-Dairy-Free Matcha Truffles -- Photo by Silvana Nardone

The one thing that matters to me, even after Valentine’s Day is that there is chocolate in the house—really, any kind will do. By nature, chocolate is gluten free. But chocolate treats are often full of dairy—and other added ingredients that aren’t exactly good for you. After a little playing around in the kitchen, I realized that there was no reason to pigeonhole myself in traditional truffle-making technique.

Instead, I relied on the properties of individual ingredients to give me the texture I wanted. In place of heavy cream, which adds silkiness, I used tempered egg yolks to emulsify the chocolate truffle mixture. To hold the truffles together, I swapped coconut oil (I prefer the flavorless kind, but you can use either) for the usual butter.

Then came the fun part: Adding immune-supporting spices and teas, like turmeric root and green tea. In these truffles, which are infinitely adaptable to any flavor combination, there also just happens to be some feel-good, aphrodisiac ingredients, like chocolate and vanilla.

Spiced Matcha Crunch Truffles
Unlike traditional truffles, these can be stored at room temperature.

For the matcha truffles:
8 ounces dairy-free bittersweet chocolate, broken into pieces, such as Ghirardelli
3 tablespoons coconut oil
1 tablespoon brown rice syrup
2 large egg yolks
1 tablespoon matcha powdered green tea
1 tablespoon vanilla powder or vanilla extract
¼ cup gluten-free rice cereal, crushed, such as Kellogg’s

For the spice coating:
¼ cup superfine sugar
¼ cup sifted cocoa powder
1 tablespoon matcha powdered green tea
½ teaspoon ground Chinese five spice
¼ teaspoon ground turmeric root
1/8 teaspoon ground cardamom
1/8 teaspoon salt

For the matcha truffles: In a double boiler over simmering water, melt together the chocolate, coconut oil and rice syrup.

Place the egg yolks, powdered tea and vanilla powder in a medium bowl. In a steady stream, whisk in the melted chocolate mixture. Stir in the crushed rice cereal and refrigerate until firm, about 20 minutes.

For the spice coating: In a medium bowl, whisk together the sugar, cocoa powder, powdered green tea, five spice powder, turmeric, cardamom and salt.

Roll rounded teaspoons of the chocolate mixture into balls, toss in the spice mixture to coat and enjoy immediately or store in an airtight container.

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Silvana Nardone is a food lifestyle expert, magazine editor and motivational speaker. She is the editor-in-chief of the all-digital, gluten-free magazine, Easy Eats. Silvana is also the author of Cooking for Isaiah: Gluten-Free & Dairy-Free Recipes for Easy, Delicious Meals and publisher of Silvana’s Kitchen, a blog that takes the guesswork out of how to feed a family with food allergies. Previously, she was the founding editor-in-chief of Every Day with Rachael Ray.

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