"Coeliac disease is often misdiagnosed as irritable bowel syndrome or another condition. It’s been estimated that for every person diagnosed with coeliac disease, another 30 people have it but haven’t been diagnosed. Once diagnosed, the disease can be managed by eating a gluten-free diet."— Tara Parker-Pope, health columnist on the New York Times
Truffles are among the go-to recipes when in need of an easy to make confection. Repeated over and over on holidays year after year, a little innovation can turn this traditional sweet into your next Halloween-party's highlight. Even though this gluten-free recipe was thought around the Vampire theme for Halloween, you can easily adapt it for any other occasion and still enjoy its delicious simplicity.
Chop the chocolate and place it in a large bowl. Line the baking tray it with aluminium foil or greaseproof paper.
Pour the cream into a small saucepan. Put the saucepan on the stove at medium heat until it starts bubbling around the sides, but do not allow it to boil. Pour the hot cream over the chocolate and allow it to soften and melt for 30 seconds. Using a whisk, stir gently to mix the cream and chocolate. Add the vanilla extract and keep stirring. Cover the mixture in cling film and allow it to cool at room temperature. Then refrigerate until it is firm enough to mould. This should take three hours at most.
Shaping the truffles
Once firm, you can mould the truffles into shape. Coat your hands with cocoa powder, and keep some of it on a shallow plate. Scoop out a small ball of dough. Flatten it to a disc. If it is too sticky, add cocoa powder. If it still proves to be too sticky, put it into the refrigerator until easier to work with. Place a spoonful of jam in the centre of the disc and fold the truffle over the jam to cover it. To get the round shape, roll them with your palms, without too much pressure. Roll the ball in cocoa powder to prevent the surface to sticking to the surface of the baking sheet. Put the baking sheet full of truffles in the refrigerator so that they remain firm.
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