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5 from 2 votes

2 Ingredient Healthier Cottage Cheese Truffles

These cottage cheese truffles are so creamy and rich. You don't taste the cottage cheese at all. The truffles only need 2 ingredients and are easy to make.
Servings: 17 truffles
Prep Time: 20 minutes
Cook Time: 2 minutes
Total Time: 22 minutes
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Ingredients

  • 3/4 cup (169g) 4% cottage cheese, brought to room temperature, see note
  • 3 cups (474g) dark bittersweet chocolate chips 60% cocoa, divided, see note

Instructions
 

  • Add cottage cheese to a small 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.
  • Stir in the blended cottage cheese and mix with a spatula until no cottage cheese streaks remain.
  • Place mixture into the fridge to set. This will take about 30 minutes to 1.5 hours. 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: The truffles should be made with dark chocolate chips that contain around 60% cocoa. If it is less than 60%, the filling may not set. You want to use chocolate that contains lecithin. Lecithin helps the chocolate stay smooth. I used Ghiradelli chocolate chips*
  • Cottage cheese note: Try to choose a cottage cheese brand that blends easily. Some brands are very thick and don't blend well without adding other liquids. For example, I've had trouble fully blending Good Culture cottage cheese. I used Amazon Grocery cottage cheese* for this recipe.
  • It can be difficult to blend a small amount of cottage cheese in a regular blender. For a small amount, I usually use a Nutribullet.* If you only have a regular sized blender, you can try blending a larger amount so its easier to blend and then measuring out the amount needed for the recipe and save the rest for another use.
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
  • Estimated nutrition assumes 2 cups of chocolate because not all of the chocolate ends up on the truffles.
Serving: 1truffle, Calories: 109kcal, Carbohydrates: 10g, Protein: 2g, Fat: 8g, Saturated Fat: 5g, Sodium: 34mg, 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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