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2 Ingredient Healthier Chocolate Truffles

These creamy chocolate truffles are made with a healthier ingredient but you won't be able to tell. You only need 2 ingredients to make these.
Servings: 17 truffles
Prep Time: 30 minutes
Cook Time: 3 minutes
Total Time: 33 minutes
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Ingredients

  • 1/2 cup (113 g) low fat cottage cheese (avoid using 4%), room temperature
  • 3 cups (474 g) dark bittersweet chocolate chips 60% cocoa, divided, see note before starting

Instructions
 

  • Add cottage cheese to a personal blender and blend until completely smooth with no lumps of cottage cheese remaining. Set aside.
  • Place 1 cup (158 g) dark chocolate chips in 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 cottage cheese so that the chocolate doesn’t solidify when it comes in contact with the cottage cheese.
  • Stir in the blended cottage cheese and mix with a spatula until no cottage cheese streaks remain. The mixture will turn very thick/start to solidify quite quickly so you do need to work fast to mix.
  • Place mixture into the fridge to set. This will take about 30 minutes to 1 hour. The chocolate should be mostly solid but have a little give if you apply pressure. It should be the consistency where you are able to scoop it and roll it into a ball. If you leave the chocolate in the fridge too long it may turn fully solid and be too hard to scoop and roll, but if you bring it back to room temperature, it should soften enough to scoop and roll.
  • Use a 1 tbsp cookie scoop to scoop the filling. Roll filling between your 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 completely solid. This should only take about 15 minutes.
  • Meanwhile, add remaining 2 cups of dark 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. If you prefer a thinner chocolate coating, you can stir in melted coconut oil, 1 tsp at a time, until the chocolate reaches your desired consistency.
  • Remove frozen balls from freezer. Use your favorite 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 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 remaining chocolate balls.
  • If desired, use the remaining melted chocolate to drizzle over the truffle balls. You can also garnish truffles with sea salt or any other decorations you prefer. Place the truffles briefly in the fridge to allow the coating to set. Keep truffles in the fridge until ready to serve. Uneaten leftover truffles can be stored in the fridge or freezer.

Notes

  • Dark Chocolate Note: Make sure to use a chocolate with 60% cocoa and contains lecithin for the filling. A higher percentage of cocoa will make the filling too firm and a lower percentage cocoa will make the filling stay soft and not set. Also make sure your dark chocolate chips contain lecithin. Avoid brands like Enjoy Life that don't contain any lecithin because that ingredient is needed to help keep the chocolate smooth. When I tested this recipe with Enjoy Life chocolate chips, the mixture seized immediately and I was not able to make smooth chocolate balls with it.
  • I used Ghiradelli 60% cacao bittersweet chocolate chips (Amazon | Target)*
  • Cottage cheese note: This recipe works best with low fat cottage cheese. I did try it with 4% cottage cheese and the filling became too crumbly because 4% cottage cheese is thicker and less watery.
  • I used Amazon Grocery cottage cheese, 1%.*
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
  • It can be difficult to blend a small amount of cottage cheese until completely smooth. For a small amount, I usually use an immersion blender or a small personal blender. If you only have a regular sized blender, I recommend blending 1 or 2 cups of cottage cheese, so that the blender can blend until smooth and then measure out 1/2 cup for the recipe.
  • Sweetness note: These truffles have a bittersweet level of sweetness. If you prefer sweeter, you can use milk, semisweet or white chocolate for the outside coating.
  • Adding coconut oil is optional. It does help create a thin, smooth chocolate coating but the coating will also be softer. If you prefer a thicker, crunchier chocolate coating, you will not want to add coconut oil.
  • 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 dark chocolate chips (60% cacao) total, which I think is closer to the amount of chocolate actually on the truffles if you only coat the truffles and don't add the optional chocolate drizzle.
Serving: 1truffle, Calories: 104kcal, Carbohydrates: 10g, Protein: 2g, Fat: 7g, Saturated Fat: 4g, Sodium: 27mg, Fiber: 1g, Sugar: 8g, NET CARBS: 9
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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