Gluten Free Brownie Truffles

I have had this idea in my head for awhile now, and finally managed to execute it.  I made flourless brownies, but with a secret ingredient.  I used potato!  It might seem a little strange at first, but there is actually a reason I used it.

See, when you bake, you need a flour or starch.  I wanted to make a gluten free recipe, so I settled on potato starch.  I also thought that I should be innovative, so instead of using just the starch, I used the whole potato!  It happens to make a great base for this brownie truffle recipe.

As I said, this uses potato, but for some of the chocolate flavor, and a tiny bit more structure, I used cocoa powder.  Now I did say some, so the rest of the deep chocolate flavor had to come from somewhere.  I looked towards Theo's Chocolate for the extra boost.

Theo's is a fantastic Seattle chocolate company, and is not only organic, but fair trade as well.  They make high quality chocolate, and many other confections as well.  I used some of their 70% dark chocolate for the brownie batter, and in the chocolate coating for the truffles as well.  Their chocolate works the best in this recipe, as it provides the deep, rich chocolate flavor that these brownies need.

These are delicious little one bite treats that perfect for a dark chocolate lover.  The batter is simple, yet innovative, and requires less than 10 ingredients.  They are friend tested and approved, and are easy to customize.  Add whatever toppings you would like, from crushed graham crackers, to mini chocolate, or my favorite, rainbow sprinkles!

Notes: These are extremely dark, and may not be the right treat for someone who loves very sugary desserts.  Also, I would not recommend using chocolate over 70%.  Any darker, and it will become a little bitter.  The term brownie is used loosely, as these are very soft and almost fudgey.

Gluten Free Brownie Truffles

Time: 2 hours, 30 minutes

Servings: Makes around 3 dozen truffles


For The Batter

  • 1 large potato (I used a russet potato), peeled, and diced into 1 inch cubes
  • 1/4 cup oil (I used canola)
  • 1/4 cup milk
  • 2 eggs
  • 1/4 cup + 3 tbsp sugar
  • 1 tbsp honey
  • 3 ounces dark or bittersweet chocolate (Mine was 70%), melted
  • 3 tbsp cocoa power
  • 1 tsp baking powder

For The Coating

  • 4 ounces dark or bittersweet chocolate
  • 1 tbsp coconut oil
  • 3 tsp sugar
  • Toppings of choice

In a medium pot on high heat, heat water until boiling.  Drop in the potato, and cook for 12 minutes.  Remove from heat, drain, let cool, and mash until the potato is smooth.  Preheat oven to 325 degrees.  Measure out 1 1/4 cups of the potato, and set the rest aside for other use.  Whisk in the oil, milk, and eggs until completely combined.  Stir in the sugar, honey, and melted chocolate.  Whisk in the cocoa and baking powder, and whisk to form a smooth batter.  Pour into a greased 13x8 pan, and bake 40 minutes, until a toothpick comes out clean.  Let cool completely.  Once cool, crumble the brownies, and roll heaping tablespoons into balls.  Roll and cover the ball in the chocolate coating (below), roll in toppings if using, and refrigerate to harden the chocolate.

Chocolate Coating:

In a microwave safe bowl, combine the chocolate, coconut oil, and sugar.  Microwave for 30 seconds, stir, and in addition 15 second increments, stirring, until completely melted.  Working quickly, roll the truffles in the chocolate and toppings of choice, and refrigerate to harden.  These truffles are awesome when they have been dipped in chocolate twice, so feel free to double the coating, and repeat the coating process once again.