Easy Dark Chocolate Truffles (Only 2 Ingredients!)

This easy and healthy recipe for dark chocolate truffles is your ticket to foolproof, melt-in-your-mouth, chocolatey goodness. Adapted from an old ganache recipe I used to coat these peppermint patties from Oh She Glows, they make for a perfect, single-bite treat.

Before we jump into the recipe, Pin this image to Pinterest to help me out and share this dark chocolate truffle recipe with others:

Dark Chocolate Truffles Recipe Notes

Choosing your chocolate

First, chop 7 oz (200g) of chocolate. You can use any chocolate of your choice. I opted for baking chocolate, since it’s already nicely divided by weight (4 squares = 1 oz). Also, by using a combination of 70% dark chocolate and unsweetened chocolate, I can customize how sweet or bitter I want my truffles to be.

Additionally, be sure to use a sharp serrated knife to chop the chocolate. This will make it easier to break it up into small pieces.

Don’t have baking chocolate on hand? (And don’t want to put on your best PPE just to venture outdoors?) Other options include: chopped dark chocolate bars or dark chocolate chips.

Heating heavy cream

Next: Boil the cream. A couple things to take note of:

Make sure you boil on medium-high heat! Boiling on low heat can cause the cream emulsion to break — i.e., the milkfat will separate from the rest of the liquid components. I’m not sure why, but I have a feeling that the lower heat takes longer to heat the cream. The longer it’s heated, the greater chance the emulsion will break. (Food science friends — any input?)

In addition, keep watch so it doesn’t boil over. Stir regularly to prevent burning. Just as bubbles begin to form, remove from heat and pour over the chocolate.

Vegan and dairy-free friends! Substitute with heavy cream with a combination of coconut cream and coconut milk. Open a can of coconut milk without shaking first, and scoop out the thicker cream floating on top. Add some of the more liquid coconut milk if needed to top up to 8 fl oz (1 cup).

Let it rest

Finally, let the chocolate & hot cream rest for 10 min after pouring the cream over before stirring. This allows the chocolate to melt more evenly to give a smooth finish.

Make sure you whisk to a smooth, shiny finish before filling your molds!

I got these candy molds from Amazon. They come out to about 2 tsp each — perfectly bite size dark chocolate truffles! However, if you don’t have candy molds, you can also use a mini muffin pan (silicone or lined), or pour into a lined loaf pan and cut into cubes after refrigerating.

Did you try this recipe? Share your creation with me on social media and tag @houbakes so I can see!

Easy Dark Chocolate Truffles (Only 2 Ingredients!)

Recipe by Sophia HouCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

36

truffles

Prep time

20

minutes

Cooking time

5

minutes

Chill Time

3

hours

This easy and healthy dark chocolate truffle recipe is your ticket to foolproof, melt-in-your-mouth, chocolatey goodness.

Made this recipe? Share it with me on social media and tag @houbakes!

Ingredients

• 7 oz (200g) chocolate of choice*

• 8 fl oz (237mL) heavy cream or coconut cream

• Pinch salt (optional)

• 1/3 cup cocoa powder, for rolling (optional)

Directions

• Chop chocolate with a serrated knife and place in a medium heat-safe bowl. Set aside.
• In a small saucepan, boil cream just until bubbles appear. Remove from heat and immediately pour over chocolate. Let sit, untouched, for 10 minutes.
• Optional: Add a pinch of salt.
• Stir with a whisk or a fork until smooth and shiny; the chocolate should be fully incorporated into the cream.
• Use a silicone spatula to scrape ganache into candy molds. Alternatively, fill a mini muffin pan (lined or silicone) or a loaf pan lined with parchment. Chill in refrigerator until solid; about 3-4 hours or overnight.
• Pop truffles out of molds. If poured into loaf pan, cut into squares.
• Optional: Coat truffles in cocoa powder by rolling individually or shaking truffles with cocoa powder in a closed container. Enjoy immediately, or store in the refrigerator for up to a week.

Notes

• * I used 4 oz unsweetened baking chocolate and 3 oz 70% dark baking chocolate. Use any combination you wish for desired sweetness/bitterness. Any chocolate bar or chocolate chips also work.