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!
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!