These simple 2 ingredient dark chocolate truffles are rich, creamy and so tasty. Make them for Christmas, New Year’s Eve party or gift them!
Believe it or not, these dark chocolate truffles belong to those easy homemade desserts that most people enjoy. They are small and made of dark chocolate with no sugar added.
Like the title says it’s a 2 ingredient dark chocolate truffle recipe. If you decorate them with melted white chocolate, you’ll bring them to a whole new level and they will look like the store-bought ones!
Also this is a very simple chocolate truffles recipe which is great when you are new to truffle making. If you are looking for more challenging truffle recipes have a look at these Walnut Dark Chocolate Truffles.
How to make chocolate truffles:
You will need whipping cream and chocolate. I used dark chocolate with 70% cocoa content. These truffles are not sweet yet, they taste amazing.
So to get the chocolate mixture (ganache) you will need to bring the cream to a boil and then pour it over the chocolate. Now I recommend finely chopping the chocolate. This way it will melt faster and you will spend less time stirring the chocolate to melt it completely.
Once melted, put it in the fridge until it thickens. I always cover the bowl with cling film as I don’t want my chocolate ganache mix to absorb other foods odors. The thickening will take at least 3 hours. You can check after 3 hours to roll one truffle. If you feel that it’s sticking to your hands a lot, leave the mixture in the fridge for longer.
Rolling chocolate truffles into balls:
It can get messy so prepare everything ahead. Get a tray or a chopping board ready. Make sure this will fit in your fridge. Cover it with baking paper (or tin foil). Now you are ready to roll the truffles. I like smaller truffles so I used melon baller to scoop out the ganache. However, a teaspoon will be fine as well.
Bear in mind that the hotter your kitchen and hands, the stickier the ganache will get. So don’t panic!
They will have to go back in the fridge to set. Once they are set, it’s time for chocolate glaze coating to make them look nice! The melted chocolate coating is again a mix of chocolate and cream but in a different ratio. Dip chocolate truffles in and take them out using a fork or a spoon.
NOTE: It’s better to wait until the melted chocolate glaze is not too hot as this will melt the truffles a bit which could result in losing their shape.
Chill them in the fridge until the chocolate has set.
OPTIONAL: Icing chocolate truffles with melted chocolate or royal icing.
This is completely optional and I suppose the easiest way to do it is using melted chocolate. I used royal icing because I had it ready made from a previous project. However, if you don’t plan on making a large batch of these I think using melted white chocolate is the best option here.
IMPORTANT: If you see that condensation has formed on truffles after they have been taken out from the fridge, wait until it dries out before icing them. If you don’t wait the icing won’t stick to the chocolate as it should.
Chocolate truffles are one of those treats that are perfect to give as presents. Whether it is Christmas, birthday or when visiting friends! These truffles are made with dark chocolate and no sweetener is added so kids won’t probably appreciate them much but adults will love them!
2-Ingredient Dark Chocolate Truffles
For chocolate truffles:
- 7 oz Dark Chocolate (200 grams)
- 6.8 fl oz Whipping Cream (200 ml)
For chocolate coating:
- 1.8 oz Chocolate (50 grams)
- 3.4 fl oz Whipping Cream (100 ml)
- Royal Icing or Melted White Chocolate for decorating (optional)
- Finely chop the chocolate (the smaller pieces the faster they melt) and place it into a heat proof bowl.
- In a sauce pan, bring cream to a boil & pour it over the chocolate. Let it sit for 2 minutes before stirring until completely smooth.
- Cover with cling film and place in the fridge for at least 2-3 hours. The chocolate needs to be firm enough so you can work with it. Form bite size balls using your hands (scoop each out with a melon scooper or a spoon). If you feel that the chocolate mix (ganache) is too sticky, place it back in the fridge for longer.
- Once you have rolled all the balls, chill it in the fridge until firm.
- Meanwhile prepare the chocolate for coating: Bring the cream to a boil and pour it over finely chopped chocolate. Make sure the chocolate is in a heat proof bowl. Let it sit for 2 minutes before stirring until smooth.
- Let the chocolate cool down a bit before coating the truffles. To coat them simply dip them in the chocolate and take out using a fork or a spoon. Place them on a baking paper (make sure you have a chopping board or a tray underneath). Once done, put them in the fridge until completely set.