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5 from 1 vote

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.
Servings: 16 truffles
Prep Time: 10 minutes
Cook Time: 3 minutes
Total Time: 13 minutes
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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.
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. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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