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Chocolate Truffles or other gluten free chocolate dessert

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Need to bring something chocolatey to a dinner party that will pair with a red wine and be gluten free. Thinking chocolate truffles are the way to go but wondering if I should do some flavors - like earl gray. Trying to tease out other options too in case motivation goes the way of the dodo.

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  1. I like the lighter-than-air-chocolate roll: http://chowhound.chow.com/topics/7876...

    1 Reply
    1. re: THewat

      a version of that is my favorite GF cake option ever !!!! Don't miss the flour a bit!!

    2. I love Brigitte Browney's rum raisin truffles. They were featured on Ina Garten's show, and they're very, very rich and rummy! http://www.foodnetwork.com/recipes/ru...

      1. Chocolate mousse
        Chocolate macarons
        David Lebovitz's GF Brownies. http://www.davidlebovitz.com/2011/08/...
        Chocolate dacquoise

        1. Bete Noir cake/torte (i usually skip the chocolate ganache topping and serve with a reduced white balsamic berry sauce)
          or
          Dark Chocolate Cheesecake with an Almond Meal and Cacao Nib Crust

          1. Mendiants

            1. http://www.epicurious.com/recipes/foo...

              4 ounces fine-quality bittersweet chocolate (not unsweetened
              )1 stick (1/2 cup) unsalted butter
              3/4 cup sugar
              3 large eggs
              1/2 cup unsweetened cocoa powder plus additional for sprinkling

              Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper.

              Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Add eggs and whisk well. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined. Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate.

              Dust cake with additional cocoa powder and serve with sorbet if desired. (Cake keeps, after being cooled completely, in an airtight container, 1 week.)