Creamy, smooth, rich chocolate truffles that need only 2 ingredients. These truffles are easy to make and store well. They are also good for gifting.
This is one of my favorite recipes to make when making truffles. I just love how simple the ingredient list is and they taste just as good as other truffles with many more ingredients.
Ingredients
- Semisweet chocolate
- Greek Yogurt
Semisweet chocolate: I used semisweet chocolate chips to make these truffles though you can probably also use milk chocolate as well if you prefer using a sweeter chocolate. This recipe will not work with white chocolate for the filling because it needs the cocoa powder contained in the chocolate to help it set.
Greek yogurt: You can make this with plain Greek yogurt or vanilla Greek yogurt. If making with vanilla, the filling will be a little harder to work with because it’s a little more sticky and moist, but it does work. Make sure you use a Greek yogurt with a very thick consistency. You don’t want to use a thinner style Greek yogurt because it will prevent the filling from setting.
How to Make Yogurt Truffles
- The chocolate is first melted until smooth and then combined with the yogurt to make the truffle filling center. The filling is placed into the fridge until it firms up enough to work with.
- Scoop the filling and roll to form smooth balls. Place the filling in the freezer to solidify.
- Melt the remaining chocolate for dipping the truffles in for the chocolate shell coating.
- When the filling is frozen solid, dip it into the melted chocolate to coat. If desired, you can also add chocolate drizzles on top for decoration and/or flaky salt. Place truffles back into fridge until ready to serve.
Texture
Even though these truffles only need 2 ingredients they have the same texture and richness as regular truffles. They have a firm, chocolate exterior which gives way to a soft, creamy, smooth, rich chocolate center. Depending on the chocolate you use, you may taste a slight tang from the yogurt.
More Candy Recipes
2 Ingredient Yogurt Truffles
Ingredients
- 3 cups (505 g) semisweet chocolate chips divided
- 1/2 cup (122 g) plain or vanilla Greek yogurt brought to room temperature
Instructions
- Add 1 cup of chocolate chips to a microwave-safe mixing bowl. Heat in 15-30 second intervals, stirring in between with a spatula, until the chocolate is fully melted and smooth. Make sure your chocolate is still hot when finished. You want the chocolate quite hot when adding the yogurt so that the chocolate doesn’t solidify when it comes in contact with the yogurt.
- Stir in the yogurt and mix with a spatula until the yogurt is fully and evenly incorporated. No yogurt streaks should remain.
- Place mixture into the fridge to set. This will take about 1-2 hours. The chocolate should be solid but still a little soft. It should be the consistency where you are able to scoop it and roll it into a ball. Alternatively you can place the mixture in the freezer until firm (about 30 minutes). If using freezer, the chocolate may be a little hard at first but once it comes to room temperature, it should soften enough to scoop and roll.
- Use a 1 tbsp cookie scoop to scoop the filling. Roll filling between palms until you have a smooth round ball. Place onto a baking sheet lined with parchment paper. Repeat with remaining filling, making sure the finished balls do not touch when they are placed onto the baking sheet. You should have enough to make 15 balls.
- Place balls into the freezer until completely solid. This should only take about 15 minutes.
- Meanwhile, add the remaining 2 cups of chocolate chips to a microwave-safe bowl and heat in 15-30 seconds, stirring in between with a spatula, until chocolate is completely melted and smooth. Optional: If you want a thinner chocolate coating, stir in 1-2 tbsp melted coconut oil, until you have a chocolate that has a thin enough consistency for coating easily. Adding coconut oil makes the coating thinner which makes it a little easier to dip and create smooth truffles, but it is not required. You can still dip in just melted chocolate and your coating will be a little thicker.
- Remove frozen balls from freezer. Use two forks to dip each ball into the melted chocolate, making sure to cover it completely. If your melted chocolate is very thin, you may want to coat the ball twice. Gently shake off any extra chocolate and make sure coating is smooth and even, and carefully place the coated balls back on the parchment lined baking sheet. Try to wipe off as much of the bottom puddle of chocolate that the coated ball makes when it touches the parchment paper. Repeat with the remaining chocolate balls.
- When you are done dipping all the balls in chocolate, the chocolate shell should be mostly set so that you can add a chocolate drizzle on top with the remaining chocolate if desired. You can also garnish truffles with some coarse salt.
- Place chocolate truffles back into the fridge until the outside coating is fully solid before serving. Store uneaten truffles in fridge or freezer.
Notes
- Choose a thick Greek yogurt. Some brands have a thinner, runnier consistency which you don't want because it will prevent the filling from setting. Vanilla Greek yogurt will be a little stickier and slightly harder to work with compared to plain Greek yogurt. Bring the yogurt to room temperature for about 30 minutes before using. This will help prevent the chocolate from seizing when it comes in contact with the yogurt.
- I used nonfat Greek yogurt but it should also work with low fat or whole milk Greek yogurt. Make sure to use Greek yogurt and not regular yogurt.
- Try to choose a brand of chocolate chips that makes very creamy chocolate chips. Avoid brands that don't contain any milk or milk substitute in the chocolate (like Enjoy Life brand) because the chocolate is much less creamy and will affect the truffle texture and the chocolate will seize immediately when the yogurt is added.
- I made these with semisweet chocolate but you can probably also make them with milk chocolate. The filling will not set with white chocolate (though you can do a white chocolate outside coating if you prefer white chocolate).
- While this recipe uses 3 cups of chocolate chips total, 2 cups of chocolate is used for the coating and not all of the chocolate ends up on the truffles since you lose a lot of the chocolate during coating. The estimated nutrition assumes 2 cups of chocolate total, which I think is closer to the amount of chocolate actually used.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
