These creamy truffles are made with a two-ingredient filling and rolled in your topping of choice for the easiest treat that the whole family will love. Made guilt free with no dairy and low sugar, these couldn’t be more perfect!

A lot of truffle recipes out there require several ingredients, the patience of a saint, and maybe a few tries because they’re not the most home-cook-friendly. These are a different story my friend. Chocolate chips + thick creamy milk (see notes below for tons of options) = velvety chocolate ganache filling.

Refrigerate for 30ish minutes so it firms up enough to roll into balls, and then coat in your topping of choice. Sprinkles, crushed nuts (pistachios, pecans, peanuts), raw sugar, crunchy sea salt – the options are endless!

Crushed pecans ended up being my hands down fav – and I was surprised, because I love me some sprinkles. My best advice? Pick a few different toppings, or have each family member choose one, and make a variety!

They’re so fun to do and easy to make, you can totally do a couple of batches and won’t be slaving in your kitchen all day or cleaning a million dishes.

I hope you LOVE these little bites of truffle heaven as much as we do! They have been such a great treat to keep in the fridge for sweet tooth moments (which let’s be honest: I’ve had more than a few of lately!)

Be sure to tag me on Instagram @justjessieb if you make these, and pretty please leave a comment & rating below letting us know what you thought! See the bottom of the recipe for my “notes” on swaps, additions, options, etc!

Print Recipe
5 from 7 votes

Three Ingredient Chocolate Truffles

Chocolate & cream are combined to make the perfectly creamy smooth chocolate truffle. Roll in your favorite toppings, and enjoy this fun & easy treat!
Prep Time40 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate, chocolate truffles, candy
Servings: 12 truffles
Calories: 149kcal

Ingredients

  • 1 1/2 cups chocolate chips or chopped chocolate bar
  • 1/2 cup cream see notes
  • 2/3 cup toppings crushed nuts, sprinkles, raw sugar, shredded coconut, etc.

Instructions

  • Add the chocolate and cream to a saucepan over very low heat. Use a rubber spatula to stir the mixture until the chocolate is melted and the cream is just incorporated. Turn off the heat and set aside to cool.
  • Transfer the melted chocolate ganache to a shallow pan with sides, like an 8 x 8 baking dish. Cover with plastic wrap or foil, and refrigerate for 30 minutes or until the chocolate mixture is cooled and just firm enough to scoop out with a spoon & form into balls.
  • Prep your truffle station by lining a baking sheet or plate with parchment paper, and spreading out each topping you are using on a small plate.
  • Use a cookie dough scoop or tablespoon measuring spoon to scoop 1 Tbsp of chocolate at a time into your hands. Gently roll into a ball shape with your hands, then roll in toppings of your choice, pressing lightly so they stick. Lay out on the parchment lined plate, then transfer to the refrigerator.
  • Eat after about 10 minutes of "setting" in the fridge, or whenever you're ready!
  • Store in the refrigerator, and enjoy! They taste great right out of the fridge, but I like them most after sitting out at room temperature for a few minutes to soften a bit.

Notes

  • CHOCOLATE:  I used chocolate chips but you can also used a chopped chocolate bar in this recipe.  Look for bittersweet or semi sweet chocolate.  Milk chocolate will work, but will need less cream and can be a bit more difficult to work with – so I stick to the darker variety!
    • If you want to sweeten your chocolate, try mixing in a little honey or stevia to the melted chocolate ganache before cooling.
  • CREAM:  Any thick, creamy milk or nut milk will work.  I used a dairy free creamer (think Nutpods or Silk Heavy Cream Alternative) but you can also use a full fat coconut milk.  If you do dairy, use heavy cream or half & half!
  • TOPPINGS:  Pictured are crushed pistachios, crushed pecans, and sprinkles.  When I say crushed – I mean really finely chopped.  You can also literally *crush* the nuts with the bottom of a glass, makes it super quick and gives a great coating that sticks well!
 
*Nutrition Facts:  calculated using full fat, canned coconut milk and no toppings.

Nutrition

Serving: 1truffle | Calories: 149kcal | Carbohydrates: 12g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Fiber: 2g | Sugar: 8g
Filed   Desserts, keto, Paleo, snacks