2 Ingredient Dark Chocolate Truffles
These 2-ingredient dark chocolate truffles are rich little sweet treats perfect for special occasions. Plus, they can be easily turned into homemade edible gifts!
Servings: 24 truffles, see note 3
Calories: 116
Ingredients
For truffles:
- 7 ounces dark chocolate (200 grams), see note 1
- ⅔ cup heavy whipping cream (140 milliliters), see note 2
For coating:
- 7 ounces dark chocolate (200 grams)
Instructions
For truffles:
- Finely chop the chocolate and place it into a heatproof bowl.
- In a saucepan, heat the cream until it comes to a boil. Take it off the heat and pour over the chocolate. Let it sit for 2 minutes before stirring until completely smooth.
- Cover the bowl with plastic wrap and refrigerate for 3 hours (the chocolate needs to be firm enough so you can work with it. If it is not, keep it in the fridge for longer).
- Take the chocolate out from the fridge and remove the plastic wrap. Scoop about 2 teaspoons of the mixture out and place onto a tray or chopping board lined with aluminum foil or baking parchment. Repeat until you have used up all the mixture.
- Roll in your hands into balls (TIP: Using latex gloves makes rolling slightly easier and less messy).
- Place the balls in the fridge until firm (about 30+ minutes).
For coating:
- Finely chop the chocolate. Transfer it into a heat-proof bowl and melt it over a pot of simmering water. Stir. Stirring helps melt the chocolate faster and it also helps avoid over-heating the chocolate.
- When the chocolate is melted, let it cool down a bit before coating the balls with it.
- Place each chocolate-coated ball (truffle) back onto the same tray/board. Transfer back to the fridge. Let them sit for about 10 minutes or until you see the chocolate is firm. Don’t touch them as it is not hard enough at this stage.
- Dip a fork in the leftover melted chocolate and drizzle over each truffle in a zig-zag pattern. You can omit this step and simply sprinkle some edible lavender or festive sprinkles over right after you coat each truffle in chocolate.
- Finally, transfer the truffles back to the fridge so they can firm up properly, at least 3 hours, but best is overnight (TIP: to see if the truffles are hard enough, simply touch and lift one. If you see finger marks on its surface, refrigerate for longer).
- Enjoy!
Notes
- I used Lindt dark chocolate with 70% cocoa content. I suggest you use a similar one for the best results.
- Heavy whipping cream must contain around 35% fat.
- The number of truffles you get out of this recipe may vary, depending on how much mixture you use. They are quite rich so I recommend making them smaller rather (the size of a small walnut) than larger.
- The preparation time does not include inactive time (when the truffles are set in the fridge). Count with 5-6 hours or more (if leaving them in the fridge overnight).
- Optional: Truffles can be covered in unsweetened cocoa powder or sprinkles of your choice. If that is what you are looking for, then simply omit the coating (you won’t need the chocolate for coating at all) and roll them in your chosen “coating” after step 4.
Nutrition Facts
2 Ingredient Dark Chocolate Truffles
Amount per Serving
Calories
116
% Daily Value*
Fat
9
g
14
%
Saturated Fat
6
g
38
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
9
mg
3
%
Sodium
5
mg
0
%
Potassium
64
mg
2
%
Carbohydrates
8
g
3
%
Fiber
2
g
8
%
Sugar
5
g
6
%
Protein
1
g
2
%
Vitamin A
100
IU
2
%
Vitamin C
1
mg
1
%
Calcium
10
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?I love hearing from you when you've made one of my recipes! Tag me on Instagram at @happyfoodstube or leave me a comment below.