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These chocolate truffles are rich, smooth and creamy. They only need 2 ingredients and are easy to make. The truffles store well and can be decorated and gifted.
I love eating and gifting truffles this time of year. You can easily decorate them with sprinkles or chocolate drizzles to make them look nice. Even though they only need 2 ingredients, these chocolates are rich, creamy and taste like classic chocolate truffles.
Ingredients
- Chocolate chips
- Heavy cream
Chocolate chips: Chocolate chips are melted down to form the base of the chocolate ganache center and the outer chocolate shell coating. I used chocolate chips for convenience but you can also use higher quality chocolate bars for even more decadent chocolate truffles.
Heavy cream: Heavy cream is added to the melted chocolate to create a creamy, soft, smooth chocolate filling.
How to Make Chocolate Truffles
- Hot heavy cream is poured over the chocolate chips to melt them. The mixture is stirred with a spatula until the chocolate is melted and smooth.
- The mixture is placed into the fridge until firm. Use a 1 tablespoon cookie scoop to scoop and form round balls.
- Place the balls into the freezer until frozen.
- Meanwhile, melt the remaining chocolate to be used for coating the truffles. When the chocolate balls are frozen, coat them in melted chocolate.
- If desired, you can add chocolate drizzles, sprinkles, or coarse salt to the top of the truffles. Place truffles back into the fridge until the outer coating is set.
Expert Tips
- If you want to make your chocolate truffles taste even better, you can use high quality chocolate bars instead of chocolate chips.
- Avoid using chocolate that doesn’t contain any dairy or dairy substitute. These types of chocolates are not as creamy and will affect the texture of the truffle.
- You can add a little bit of coconut oil to the melted chocolate to make it a thinner consistency for coating the truffles. This is optional, but it can help you have a smoother outer chocolate coating.
- These chocolate have a dark chocolate level of sweetness. If you prefer sweeter truffles, you can coat the truffles in melted milk chocolate instead of semisweet chocolate.
More Truffle Recipes
2 Ingredient Chocolate Truffles
These chocolate truffles are rich, smooth, creamy, decadent and only need 2 ingredients. They can easily be decorated and are great for gifting.
Ingredients
- 3 cups (542 g) semisweet chocolate chips divided
- 4 fl oz (118 ml) heavy cream
Instructions
- Add 1 1/4 cups (227 g) chocolate chips to a medium or large heat-proof bowl. Heat heavy cream in a small saucepan until simmering. Alternatively you can microwave the heavy cream until it is very hot, but not boiling. Pour over the chocolate. Gently stir with spatula until chocolate is fully melted and smooth. If you still have some chocolate not melting, you can heat the chocolate mixture in the microwave for about 15-20 seconds and then stir until fully melted.
- Place mixture into the fridge to set. This will take about 1 hour. You want the mixture firm enough so that you can scoop and roll into balls. If your filling becomes too firm you can let it sit out at room temperature until soft enough to scoop.
- 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.
- Place balls into the freezer until solid. This should only take about 15 minutes.
- Meanwhile, add remaining semisweet chocolate 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 step: Some people find it easier to have a smooth coating if you add a little coconut oil to thin out the chocolate. If desired, stir in melted coconut oil, ½ tbsp at a time, until you have a chocolate that has a thin enough consistency for coating/dipping smoothly and easily. (See note section for more details on adding coconut oil)
- Remove frozen balls from freezer. Use two forks (or your favorite chocolate dipping tool) to dip each ball into the melted chocolate, making sure to cover it completely. 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.
- If desired, add any sprinkles, salt or chocolate drizzle decorations at this time. Place chocolate truffles back into the fridge until set. Store uneaten truffles in an airtight container in the fridge or freezer.
Notes
- Chocolate Note: Avoid using chocolate that doesn't contain any dairy or dairy substitute such as Enjoy brand chocolate chips. The truffles need dairy or a dairy substitute to keep the chocolate creamy.
- You can also use dark or semisweet chocolate bars instead of semisweet chocolate chips.
- These truffles taste like dark chocolate truffles and are not super sweet. If you prefer sweeter truffles, you can coat the chocolate balls with melted milk chocolate instead.
- Optional Coconut Oil: If your melted chocolate for coating seems too thick or you are having difficulty achieving a smooth coating, you can add a little melted coconut oil to the chocolate to thin out the chocolate which will make it easier to achieve a smooth coating. Add about 1-2 tbsp of melted coconut oil, but add it gradually, 1 tsp at a time and stirring in between, until the chocolate reaches your desired consistency. The consistency of your melted chocolate will also vary depending on the brand of chocolate you use. Some brands produce a creamier thinner chocolate that is easier for dipping.
- Estimated nutrition assumes 2 1/2 cups of chocolate chips are used because not all of the melted chocolate coating ends up on the truffles.
Nutrition
Serving: 1truffle, Calories: 157kcal, Carbohydrates: 19g, Protein: 1g, Fat: 10g, Saturated Fat: 6g, Sodium: 3mg, Fiber: 2g, Sugar: 14g, NET CARBS: 17
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.
Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!
