Gluten free chocolate mint cookie truffles
These gluten free chocolate mint cookie truffles are rich and chocolatey with a hint of mint, covered in chocolate coating.
Servings: 24 truffles
Ingredients
For the truffles
- 5 tablespoons (70 g) unsalted butter chopped
- 4 ounces semi-sweet chocolate chopped
- ¼ teaspoon pure vanilla extract
- ½ teaspoon pure peppermint extract
- ¾ cup (105 g) all purpose gluten free flour heat-treated for safety (See Notes) (I used Better Batter)
- ¼ teaspoon xanthan gum (omit if your blend already contains it)
- ½ cup (40 g) unsweetened cocoa powder (Dutch-processed works best—if you use natural unsweetened cocoa powder, add 1/8 teaspoon baking soda)
- ½ teaspoon kosher salt
- ½ cup (100 g) granulated sugar
- Warm water by the 1/4-teaspoonful as necessary
For the chocolate glaze
- 8 ounces dark chocolate chopped
- 2 tablespoons (28 g) virgin coconut oil
- ¼ teaspoon pure peppermint extract to taste
- 1 ounce white chocolate chopped
- Green gel food coloring as desired
Instructions
Make the cookie dough.
- In a medium-size, microwave-safe bowl, place the butter and chocolate and melt in the microwave in 30-second increments at 70% power, stirring in between.
- Stir in the vanilla and peppermint extracts, and set the bowl aside.
- In a large bowl, place the flour, cocoa powder, salt, and sugar, and whisk to combine well.
- Create a well in the center of the dry ingredients, add the melted chocolate mixture, and mix to combine.
- Knead the dough to- gether, adding water by the quarter-teaspoonful as necessary to bring the dough together and make sure that it is pliable, and not stiff.
Shape the truffles.
- Line a large baking sheet with parchment paper and set it aside. Using a small ice-cream scoop (a #70 scoop is perfect) or two spoons, scoop out mounds of the cookie dough and place about 1-apart.
- Roll each mound of dough tightly into a round between your palms and replace on the baking sheet.
- Allow to sit at room temperature until the truffles are firm (about an hour). This will make it much easier to dip the truffles in the chocolate glaze. You can skip this step, but the truffles may fall apart during dipping.
Prepare the glaze and dip the truffles.
- In a medium-size, microwave-safe bowl, place the chocolate and coconut oil and microwave in 30-second increments at 70% power, stirring in between.
- Add the peppermint extract, and mix to incorporate.
- Allow the chocolate to sit at room temperature until it begins to thicken a bit. Immerse the truffles, one at a time, in the glaze.
- Press down on the truffle with the tines of a fork, then flip it gently in the chocolate. Pull it out of the chocolate by slipping the fork under it and bobbing the truffle on the surface of the chocolate a few times before pulling it along the edge of the bowl and carefully placing it on the prepared baking sheet.
- Allow the chocolate glaze to set at room temperature.
- In a small, microwave-safe bowl, place the white chocolate and microwave for 30-seconds at 60% power. Stir in the green food coloring to incorporate it well. Drizzle the white chocolate over the glazed truffles, and allow it to set at room temperature (it will just take a moment) before serving.
Notes
To heat-treat your gluten free flour blend, follow the instructions in this edible gluten free cookie dough post. Refer to the recipe notes in the recipe card for instructions on heat-treating your flour in either the microwave or the toaster oven.
