Fody's Low FODMAP Chocolate Truffles

Dark chocolate is low FODMAP in serving sizes of 30g, and chocolate truffles are one of the most direct ways to enjoy it in a confection. The ingredients are simply lactose-free heavy cream, chocolate, and cocoa (the whiskey is optional), making for a indulgent but IBS-friendly, low FODMAP dessert. See the Tips section for more info on the cream.

Place cream in a saucepan and heat over medium heat until cream comes to a simmer. Remove from heat and immediately stir chocolate into the hot cream. Cover the pot and allow to sit for 5 minutes; the heat should melt the chocolate. Stir very gently until smooth; whisk in the whiskey, if using.

Pour mixture into a shallow bowl; cover with plastic wrap and allow to cool at room temperature, preferably overnight, or until firm enough to roll.

Coat your hands with cocoa and roll chocolate mixture into 3/4-inch to 1-inch (2 cm to 2.5 cm) balls. They should be round-ish, but they do not have to be perfect.

Toss truffles in cocoa; I place the cocoa in a bowl and toss the truffles around. Place truffles in fluted paper cups, if desired, and enjoy at room temperature. Truffles may be refrigerated in a single layer in an airtight container for up to 1 week. Bring to room temperature before serving your low FODMAP chocolate truffles.

Tips

Heavy cream is considered high enough in fat and low enough in lactose to be low FODMAP. Additionally, Monash has lab tested and certified ½ cup of whipped cream as low FODMAP. We know that since cream just about doubles when whipped, the extrapolation is that ¼ cup (60 ml) of heavy cream is low FODMAP per serving.

If you chop your chocolate finely enough, it should melt in the hot cream. If it does not, you can place the pan over very low heat and stir until melted; take care not to scorch the chocolate.