Valentines is around the corner and I have been looking for some gluten free delights to share. Since becoming strictly gluten free I have been trying out some recipes and replacing the ordinary flour with a gluten free mix. This recipe was originally for red velvet truffles but something went a little astray when I tried replacing the red food colouring with natural beetroot juice, they most definitely were more chocolate coloured, than 'red'. It is possible that replacing the flour may also have had an effect. Nevertheless the outcome was still delicious, albeit not red inside. A coconut, crunchy outer and a chocolaty, velvet centre. I have left out the colouring for the recipe and adapted it as gluten free. If you want it to be 'red velvet', and you are not GF, then replace the gluten free flour mix with ordinary self raising flour and add 2 tablespoons of red food colouring. The original recipe was from a Donna Hay magazine.
Image: Lee Caroline
Chocolate Coconut Velvet Truffles
Ingredients:
- 150g unsalted butter, softened
- 3/4 cup (165g) caster (superfine) sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 and a quarter cups (185g) of gluten free (pre mix), flour from the supermarket (if you are not gluten free use ordinary self raising flour)
- 1/4 cup (25g) cocoa
- 1/2 cup (125ml) buttermilk
- 1/4 cup (20g) desiccated coconut
- 1/4 cup (60 ml) coconut-flavoured liqueur (or a replacement such as rum or cointreau)
- 300 (10.5 oz) grams white chocolate, finely chopped (I used white chocolate baking buttons)
- 1 teaspoon vegetable oil
- 2 cups (150g, 5.2 oz) shredded coconut
Method:
- Preheat your oven to 160 Celsius (325 Fahrenheit).
- Place butter, sugar and vanilla in a mixing bowl and beat for 8-10 minutes or until pale and creamy.
- Add eggs one at a time beating after each one.
- Add flour, cocoa, buttermilk and food colouring and beat on low until just combined.
- line a 20 x 30cm pan with baking paper, lightly grease.
- Spoon mixture into the baking tin and lightly smooth the top with a knife.
- Bake for 40-45 minutes or until cooked (test with a skewer).
- Remove from oven and allow to cool for 5 minutes in the tray, then turn out and further cool 10-15 minutes on a cake rack
- Break the cake up and place in a food processor with the desiccated coconut and liqueur and process until combined.
- Roll tablespoons of the mixture into balls in your hands and chill in the refrigerator for around 30 minutes until firm.
- Place the chocolate (broken) or chocolate baking buttons and oil into a stainless steel bowl over a saucepan of simmering water, see here for easy step by step instructions on melting chocolate.
- Stir until smooth and melted, then using a spoon or dipping wand coat your truffles and immediately dip into the shredded coconut, rolling them around to cover the truffle fully.
- Refrigerate for approximately 1 hour until set (makes approximately 26 truffles).
If you are looking for more Valentines inspiration, you may enjoy this post with recipes and a free printable....or...
Bon Appetite
Lee oxo
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