This post may contains affiliate links. We may earn a commission, at no additional cost to you, if you make a purchase via our links. See our disclosure for more information.
With their crisp chocolate shell and creamy chocolate filling, these simple 2 ingredient truffles are one of the easiest and most delicious desserts! Make them as a thoughtful gift or as a special treat to share with your loved ones any time of the year.
I first started making homemade truffles over 15 years ago for an uncle of mine known for loving chocolate.
Somehow, I learned about ganache and realized that I could mix just TWO ingredients together, and turn them into many, many little truffles.
Since then, ganache truffles are my go-to. Dipping them in chocolate is a bit of a (messy) chore, but I love the snap of the shell on the outside. Plus, you can drizzle them with extra melted chocolate or a sprinkle of sea salt to make ’em fancy.
Or, you can keep them simple and roll them in cocoa powder. Yes, you’d need a third ingredient, but you will save quite a bit of time.
They make a great homemade Christmas gift, and I’ve added some free printable gift tags below!
Equipment
To make these homemade chocolate truffles, you’ll need:
- Double boiler (medium saucepan and a metal or glass bowl)
- Small bowl (for melting chocolate)
- Whisk or spatula
- 2 metal spoons
- 2 small sheet pans or plates
- Parchment paper or silicone baking sheet
- Airtight container
If you want to make 3 ingredient truffles and roll the chocolate in cocoa powder, you’ll just need a small bowl and a fork.
Ingredients
- Dark chocolate chips – In an ideal world, I like to use dark chocolate with around 70% cocoa solids, but I’ve also used regular Nestle Tollhouse chocolate chips. They might not be fancy, but they work and are more affordable for gifting.
- Heavy cream – You need a high-fat dairy for this recipe. I always use regular heavy cream.
Optional
- Unsweetened cocoa powder – If you don’t want to dip your truffles in melted chocolate, roll them in cocoa powder. You can also use shredded coconut flakes, chocolate sprinkles, etc. Use your favorite toppings!
Tip: It is much easier to roll each dark chocolate truffle in cocoa powder than to dip them all in chocolate.
How to Make 2 Ingredient Truffles
To make the truffles
- Fill the saucepan with several inches of water, and place the smaller bowl on top. Set on the stove over medium heat and place the chocolate and cream in the bowl.
- Once the chocolate begins to melt, gently stir the chocolate mixture to incorporate the heavy cream.
- Remove the pan from the heat and allow the ganache to cool at room temperature for 30 minutes or so. Then, place it in the fridge to firm up completely (3-4 hours).
- Line a sheet pan or plate with parchment or wax paper. Once the ganache has set, use two regular spoons to scoop out small balls of ganache. Roll the mixture into small balls and place them on the prepared pan. Try to handle them as minimally as possible to avoid melting the chocolate on your hands.
- Then, roll the truffles in cocoa powder or follow the directions below to dip them in chocolate. If dipping, place the truffles into the fridge to stay firm while you prepare the chocolate.
To dip in chocolate
- Store the truffles in the fridge or freezer to firm up. Line another sheet pan with wax paper or a silicone baking sheet.
- Place another bowl over the double boiler and add more dark chocolate. Allow it to melt completely.
- Using a fork, carefully dip each truffle into the melted chocolate. Spoon the melted chocolate over top of each ganache ball, and tap the fork on the bowl to knock away any excess chocolate. Set the coated truffles on the pan.
- Continue dipping until all truffles have been coated.
- Place the dipped truffles in the fridge to solidify and harden.
- Store in an airtight container for 1-2 weeks or freeze for longer storage.
Free Chocolate Truffle Labels for the Holidays
Want to make truffles to share with your friends and family? Click the button below to grab the free printable holiday gift tags.
Storing
Store leftover truffles in an airtight container in the fridge for 1-2 weeks. You can also freeze them for several months!
Homemade truffles taste best at room temperature, which allows the chocolate to soften for the perfect bite. Let them sit out for 15-20 minutes before serving (if you can wait that long).
Tips & Variations
- This recipe does not involve tempering the chocolate for dipping, but you can easily do that instead! This is the best way to get a crisp crunch when you bite through.
- If you want to make the chocolate shell crack a little better, add a teaspoon or two of coconut oil to the melted chocolate. Stir well.
- Add a teaspoon of pure vanilla extract, cinnamon extract, or your favorite extracts to the ganache to infuse extra flavor.
- Feel free to use any type of chocolate! I prefer dark chocolate, but this recipe also works with white or milk chocolate.
- Stuff them! Tuck a hazelnut or almond inside each of the chocolate balls for a nutty treat.
How to Serve Homemade Truffles
Homemade truffles can be eaten either directly from the fridge or after letting them sit at room temperature for 20-30 minutes. This will soften them slightly to make them softer to bite. I like them either way!
You can also serve them on top of different cakes or desserts, and they’re a nice little touch to offer with a mug of homemade hot chocolate or spiced Christmas coffee.
And really, they’re lovely for any holiday or special occasion! I’ve made them for Valentine’s Day, Mother’s Day, Christmas, and just because. You can adjust the decorations based on the season, too.
FAQs
I set up this 2 ingredient chocolate truffles recipe to be super simple. I didn’t want you to have to worry about following specific temperature guidelines and all of that! Because the chocolate is not tempered, it will not have the same glossy sheen and snap of truffles from the store. That’s okay! They’re still absolutely delicious with a little homespun charm.
These truffles are made with heavy cream and that cream will go bad if you store them at room temperature. They must be refrigerated or frozen for food safety.
More Chocolate Treats
- Pink Chocolate Covered Strawberries
- Dark Chocolate Covered Pecans
- Chocolate Covered Hazelnuts
- Dark Chocolate Covered Cranberries Recipe
If you made this recipe, please leave a comment or ask a question below! I’d love to hear what you think or troubleshoot any issues.
Get my FREE Homestead Kitchen Supply List to make it easier than ever to cook and bake from scratch.
Want more seasonal recipes? Subscribe for email updates or follow Milk Glass Home & Kitchen on social media. Join my Facebook Group Seasonal Slow Living to become part of the community!
2 Ingredient Truffles (Homemade Dark Chocolate Truffles)
Equipment
- Double boiler (medium saucepan and up to 2 metal or glass bowls)
- Whisk or spatula
- 2 metal spoons
- 2 quarter sheet pans or plates
- Parchment paper or silicone baking sheet
- airtight container
Ingredients
For truffles
- 12 oz dark chocolate chips
- 1/2 cup heavy cream
For dipping
- 6 oz dark chocolate chips, or 1/3 cup cocoa powder (optional)
Instructions
To make dark chocolate truffles
- Fill the saucepan with several inches of water, and place the smaller bowl on top. Set on the stove over medium heat and place the chocolate and cream in the bowl.12 oz dark chocolate chips, 1/2 cup heavy cream
- Once the chocolate begins to melt, gently stir the chocolate mixture to incorporate the heavy cream.
- Remove the pan from the heat and allow the ganache to cool at room temperature for 30 minutes or so. Then, place it in the fridge to firm up completely (3-4 hours).
- Line a sheet pan or plate with parchment or wax paper. Once the ganache has set, use two regular spoons to scoop out small balls of ganache. Roll the mixture into 1 inch balls and place them on the prepared pan. Try to handle them as minimally as possible to avoid melting the chocolate on your hands.
- Then, roll the truffles in cocoa powder or follow the directions below to dip them in chocolate. If dipping, place the truffles into the fridge to stay firm while you prepare the chocolate.
To dip in chocolate
- Store the truffles in the fridge or freezer to firm up. Line another sheet pan with wax paper or a silicone baking sheet.
- Place another bowl over the double boiler and add more dark chocolate. Allow it to melt completely.6 oz dark chocolate chips
- Using a fork, carefully dip each truffle into the melted chocolate. Spoon the melted chocolate over top of each ganache ball, and tap the fork on the bowl to knock away any excess chocolate. Set the coated truffles on the pan.
- Continue dipping until all truffles have been coated.
- Place the dipped truffles in the fridge to solidify and harden.
- Store in an airtight container for 1-2 weeks or freeze for longer storage
