Gluten Free Chocolate Cake Ball Truffles
These delightfully rich cake ball truffles will melt in your mouth. Enjoy with a cup of coffee or glass of milk.
- 1 cup unsalted butter (2 sticks unsalted butter, cubed)
- 1 cup sugar
- 2 cups dark chocolate chips
- 6 eggs (lightly beaten )
- 1/2 cup cocoa powder
- 1/2 cup butter (room temperature)
- 8 ounces cream cheese (1 package of cream cheese, at room temperature)
- 1/2 teaspoon almond extract
- 3 cups powdered sugar
- 3/4 cups powdered sugar
- 3/4 cups almond flour
- 2 cups dark chocolate chips (1 package)
- 1 cup toastes coconut (*See bottom of recipe for how to toast your own coconut.)
Preheat the oven to 375°, heavily grease (with butter or olive oil) two 8-inch cake pans. In a large microwave-safe bowl, melt the butter and chocolate chips in 25-second increments, stirring after every 25 seconds, until the butter and chocolate have melted. Whisk until smooth. Set aside to cool for about 10 minutes. The cooling is important. Do not mix in ingredients too soon.
Add the sugar to the melted chocolate, and whisk until smooth. Lightly mix each egg in a separate bowl and then add to chocolate mixture. Mix in one at a time. Whisk in the cocoa powder until combined.
Pour the cake batter into the cake pans and bake until a toothpick inserted in the center comes out with a few moist crumbs attached, about 30 minutes. Let the cakes cool in the pan for 15-20 minutes.
To make the frosting, in the bowl of a standing mixer, beat together the butter and cream cheese on medium-high speed until light and fluffy about 3-5 minutes. Add the almond extract, and beat until combined.
Reduce the speed to low, and add the powdered sugar, a half a cup at a time. Once all the powdered sugar has been added, turn the mixer to medium-high, and beat for an additional 1-2 minutes, until the frosting is light and fluffy.
Once the frosting is made and cake is cool dump cake into a clean bowl and break into smaller pieces. Pour in frosting and mix in with the cake. Add about a 3/4 cup more of powdered sugar and about a 3/4 cup of almond flour. Mix well together. Refrigerate mixture for at least one hour. Shape mixture into small balls about 1 1/2 inch in size.
Line cookie sheets with parchment paper. Melt about one cup of dark chocolate chips in microwave in 25-second increments. Next dip balls into chocolate and place onto parchment paper. Sprinkle the cake balls with toasted coconut (or any topping you choose) before chocolate sets. Place cookie sheets in the refrigerator for at least one hour before serving. Keep in airtight container in the refrigerator for up to one week.
*To make your own toasted coconut, spread 1 cup sweetened coconut flakes in a single layer on a greased baking sheet. Broil on low until golden brown, stirring occasionally, for about 4-5 minutes. Keep a close eye on coconut so it does not burn.
Make sure all ingredients say "gluten free" to make a complete gluten free cake ball truffle.