Pink pepper truffles, gluten-free recipe

As you can see today we are paying tribute to all those people who cannot take gluten, and that is that there are more and more intolerant to this ingredient, so we want to join the national celiac day with several proposals, including this gluten-free recipe : some pink pepper truffles.

The recipe is from my dear colleague María Luisa, Zer0gluten, from the fabulous book I told you about not long ago, and it is that thanks to publications like this, celiac people can indulge themselves as rich as these chocolate truffles.


For 24 units
  • Gluten-free dark chocolate with 70% cocoa 0230 g
  • Liquid cream 200 g
  • Butter 35 g
  • Honey 20 g
  • Pink pepper 8 g
  • Gluten-free pure cocoa powder

How to make pink pepper truffles

Difficulty: easy
  • Total time 30 m
  • Elaboration 20 m
  • Cooking 10 m

The night before, we infuse the cold cream with the crushed pink pepper seeds. The next day we strain the mixture and boil it together with the honey. Pour over the chopped chocolate, leave for a few seconds without touching and stir with a few rods until it completely dissolves.

Add the butter, mix well and pour the cream into a container that we refrigerate for several hours until it hardens. After several hours, when the mass is curdled, we form chocolate balls that we pass through the cocoa powder before serving.

What to accompany the pink pepper truffles

These pink pepper truffles can be made in advance as they are kept perfectly refrigerated for several days. Of course, we must keep them cold very well wrapped, in an airtight container that keeps them away from moisture so that cocoa and chocolate do not spoil.

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