With only 2 ingredients, you can make homemade chocolate truffles that are rich and velvety, with endless flavor variations and toppings! They’re the perfect gift for the holidays and taste like they came straight from a chocolatier – prepare to be impressed.
Ditch the store-bought boxed chocolates for good! You can make truly indulgent, melt-in-your-mouth chocolate truffles from your own kitchen with only two ingredients. Yes, you read that right– just two ingredients stand between you and fudgy truffles that will satisfy your sweet cravings in no time! Plus, the best part? You have endless possibilities for customizing, so you can tailor them to suit your taste buds. Whether you’re treating yourself or planning something special for someone, these truffles are guaranteed to impress anyone lucky enough to taste them.
Looking for more sweet treats that don’t require any baking time? Try homemade Peanut Butter Fudge! It is portable, easy to gift, and oh-so creamy.
Only 2 Ingredients
- Dark chocolate chips – you can’t have chocolate truffles without chocolate! Bittersweet chocolate chips are my favorite. Sub with semisweet chocolate if you like a sweeter truffle.
- Heavy whipping cream – heavy whipping cream is the primary binding ingredient for these chocolate truffles. Combined with the melted dark chocolate chips to form the ganache, it is stable enough to shape into balls. Plus, it helps create a smooth, velvety texture while also adding moisture to achieve a soft, melt-in-your-mouth consistency.
How To Make Homemade Chocolate Truffles
Learn how to make chocolate truffles! Full instructions in the recipe card; this is an outline!
- Melt.
Melt chocolate chips in the microwave in increments of 30 seconds. Stir every increment to avoid burning.
- Add.
Add heavy cream and stir until cream completely disappears into the chocolate.
- Refrigerate.
Refrigerate chocolate mixture (ganache) for 35-45 minutes until chocolate is set. The chocolate should still be malleable enough to roll.
- Mold.
Using your hands and a tablespoon, mold chocolate into tablespoon-sized balls. Balls won’t be perfectly shaped, but that’s part of the fun.
- Refrigerate again.
Refrigerate truffles for 10 additional minutes until they set.
- Place.
Place toppings on a large plate or in small separate bowls.
- Roll.
Roll truffles in toppings of choice.
- Enjoy.
Enjoy truffles at room temperature for the creamiest, richest truffles.
The Best Chocolate For Truffles
The best chocolate for making homemade chocolate truffles is dark chocolate (bittersweet is my favorite and then semisweet) because of its deep, rich chocolate flavor and denser consistency than milk chocolate. The real key is using quality chocolate chips such as Ghirardelli (this is not an ad). I promise you, buying quality chocolate is worth it for these homemade truffles.
Look for a chocolate bar that’s 6 ounces, or buy a bag of bittersweet (or semisweet) chocolate chips and measure out 1 cup!
Chocolate Truffle Topping Ideas
Below are some of my favorite topping options:
- Cocoa powder
- Chopped nuts like walnuts, pecans, almonds, peanuts, Candied Pecans
- Sweetened coconut flakes (toasted or not)
- Shaved chocolate (try shaving flavored chocolate like espresso-infused chocolate)
- Chopped Oreos or other cookies
- Chopped peanut butter cups
- A small dollop of jam, peanut butter or other nut butters
- Sprinkles
Troubleshooting Chocolate Truffles
Even though there are only 2 ingredients and a handful of steps, a few hiccups can happen along the way. Here are a few tips on troubleshooting through this chocolate truffle recipe:
- The chocolate is burning. When microwaving the chocolate chips, make sure to stir every 30 seconds to ensure the heat is distributed evenly. If you forget to stir, some of the chips may not melt quick enough before the rest begins to burn.
- It won’t thicken. Make sure that you place the ganache in the refrigerator for 35-45 minutes. If the ganache still won’t thicken enough to roll soft truffles, the ratio of chocolate to cream may be off. Reheat the ganache in short bursts in the microwave and add more chocolate chips or enjoy it as an ice cream topper and try again!
- Mixture is too soft/sticky to handle. The extra creaminess of these truffles that make them so delicious can also make them a little sticky to handle. If you find that they are too sticky to even handle, coat your fingers in cocoa powder to better handle while shaping the balls. It is also important to assess which chocolate is used and if the ratios need to be adjusted. For example, milk chocolate has more fat and is innately softer and more difficult to roll into truffles. Use ¼ cup heavy cream instead of ⅓ cup.
- Ganache is too hard to form. If the ganache is too hard to form or roll, leave it at room temperature until it’s soft enough to handle.
- Rolled truffle balls are too dry for toppings. Mash the truffle between your palms and try forming into a ball again. Re-rolling usually makes dry truffles stickier so that the toppings adhere.
How To Store Chocolate Truffles
Store chocolate truffles at room temperature for up to 2 days or keep in the refrigerator in an airtight container for up to a week. Bring to room temperature an hour before enjoying.
How To Gift Chocolate Truffles
One of my favorite reasons for making chocolate truffles is to gift them! Especially around the holidays. When Christmas or Valentine’s Day roll around, I find myself making huge batches of chocolate truffles to pass out to family and friends. Nothing says “I love you” like a box of homemade chocolate truffles! Regardless of the season or reason to celebrate, pack these sweets in little boxes with tissue paper and decorate however you see fit. My favorite ways are simply tied with a ribbon or in small cellophane bags with attached tags. Make sure to keep the packaged truffles in the fridge until distributed to keep them as fresh as possible. Chocolate truffles are seriously the best gift!
More Dessert Recipes You’ll Love!
Ingredients
- 1 cup bittersweet chocolate chips or you can use semi-sweet if preferred
- ⅓ cup heavy whipping cream
Instructions
- Melt chocolate chips in the microwave in increments of 30 seconds, stirring every increment. Stirring is important so the chocolate heats evenly and doesn’t burn!
- Add heavy cream and stir until cream completely disappears into chocolate.
- Refrigerate chocolate mixture (ganache) for 35-45 minutes until chocolate is set but malleable enough to roll into balls.
- Use a tablespoon measure and your hands to mold chocolate into tablespoon-sized balls. This process is messy! Balls will be rustic and won’t be perfectly shaped, but that’s the fun of making your own truffles!
- Refrigerate truffles for 10 more minutes to let truffles set.
- Depending on how many toppings you’ve selected, place toppings on a large plate or in small separate bowls. Roll truffles in toppings of choice.
- Enjoy truffles at room temperature for the creamiest, richest truffles. Store at room temperature for up to 2 days, or keep in the fridge for up to a week, bringing to room temperature an hour before enjoying.
