2 Ingredient Truffles (Homemade Dark Chocolate Truffles)
With their firm 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.
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
Notes
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).
The amount of truffles will vary depending on the size of the ganache balls. I usually try to keep them at or just under 1-inch in diameter.
Instead of dipping the dark chocolate truffles, feel free to roll them in cocoa powder. You'll need approximately 1/3 cup. It's much easier and faster, but then they're 3 ingredient truffles!
Nutrition
Calories: 132kcal | Carbohydrates: 12g | Protein: 2g | Fat: 8g | Saturated Fat: 7g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 24mg | Potassium: 139mg | Fiber: 1g | Sugar: 7g | Vitamin A: 75IU | Vitamin C: 0.1mg | Calcium: 68mg | Iron: 0.3mg
Servings: 24 truffles
Calories: 132kcal