Easy 2 Ingredient Truffles (Dark Chocolate Truffles Recipe)
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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.
These homemade chocolate truffles prove just how simple it can be to replace the processed foods from the store, including your favorite chocolates. You’ll be amazed at how easy they are to make!
Plus, ganache is an incredibly versatile ingredient that can be used to frost cakes, make the best chocolate pies, turn it into frosting, and more. It’s a classic component in a variety of recipes, so this practice will definitely come in handy.
Although you only need 2 simple ingredients to make these delicious chocolate truffles at home, I’ll share some suggestions below to customize them however you’d like! Be sure to pin this recipe to save for Valentine’s Day, Mother’s Day, Christmas, or any other special occasion. They make a great gift!
Why you’ll love these 2-ingredient chocolate truffles
- SO EASY TO MAKE – There are a few steps to make this 2 ingredient chocolate truffle recipe, but they’re all pretty low tech and simple. You’ll be wondering why it took you so long to make them!
- CONTROL THE QUALITY OF INGREDIENTS – You can easily use organic chocolate and cream, sugar-free chocolate, or whichever quality of ingredients you prefer.
- GREAT HANDMADE GIFT – Homemade truffles are always a big hit! Your loved ones will be so touched that you thought of them!
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 – Since these homemade truffles are made with just 2 simple ingredients, it’s wise to use the best quality chocolate you can afford! I like to use dark chocolate with around 70% cocoa solids.
- Heavy cream – You need a high-fat dairy for this recipe, and heavy whipping cream is a great fit. Feel free to use high-fat coconut milk or coconut cream instead for a dairy-free option.
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. If you want an easier project, skip the dipping and roll the truffles!
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.
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.
- I love the combination of chocolate raspberry, and freeze-dried raspberries taste fantastic in truffles! Just gently crush them, and fold them into the ganache mixture. You can also sprinkle extra raspberry powder on top after dipping them in chocolate!
- 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 give these easy chocolate truffles extra flavor.
- Feel free to use any type of chocolate! I prefer dark chocolate, but this recipe also works with white or milk chocolate.
- For vegan truffles, use coconut cream and non-dairy chocolate chips.
- Love chocolate peanut butter? Feel free to add up to 1/4 cup of peanut butter, hazelnut butter, or any nut butter you like.
- After dipping your truffles, sprinkle them with a little sea salt, chopped nuts, or shredded coconut for a little contrast.
- Stuff them! Tuck a hazelnut or almond inside each of the chocolate balls for a nutty treat.
- Use sugar-free low carb chocolate chips for keto chocolate truffles!
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 hot chocolate.
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 great on their own.
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.
Yes! Just use white chocolate (not white baking chips) and heavy cream instead. You can either roll the truffles in coconut shreds or powdered sugar, or dip them in melted chocolate.
Related Recipes
- Pink Chocolate Covered Strawberries
- White Chocolate Matcha Scones with Raspberry Glaze
- Lemon White Chocolate Scones
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.
- 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.
- 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
