3-Ingredient Melt-In-Your-Mouth Chocolate Truffles
You can make decadent, smooth chocolate truffles with just three ingredients. These are perfect for holiday cookie plates!
Truffles sound like some sort of gourmet, high-end dessert, but that’s because *they’ve* kept the big secret: truffles are dang easy to make at home! Seriously, you can make melt-in-your-mouth, rich truffles using two ingredients and your microwave. Then, if you want, you can dress your truffle balls up with your favorite toppings!
This easy recipe walks you through every step of making this delicious treat. Whether you’re a beginner or totally comfortable in the kitchen, you can make unique, gourmet truffles for parties, holidays, or just as a fancy treat for yourself!
What’s in 3-ingredient chocolate truffles?
You actually only need 2 simple ingredients to make the truffle base, and the third is kind of up to you!
- Baking Chocolate: High quality baking chocolate makes the difference in these little balls of deliciousness. You can use any kind of baking chocolate, including dark chocolate, semisweet chocolate, milk chocolate, and even white chocolate!
- Heavy Cream: Do not sub this ingredient. You can use a dairy-free form of heavy cream, but milk or half and half won’t cut it!
- Cocoa Powder (or other coating): The classic truffle coating is a little cocoa powder, but you can also roll your truffles in other options. I love using shredded coconut, chopped almonds, crushed Oreos, or sprinkles!
Making easy truffles
Break up your baking chocolate and combine it with the heavy cream in a large microwave-safe bowl.
Cover and microwave the chocolate and cream for 1 1/2 to 2 minutes, or until the chocolate is completely melted.
Stir the chocolate and cream until they are completely combined and smooth.
Cover the chocolate with plastic wrap and place in the fridge for at least 2 hours. I like to leave mine overnight to make sure that it sets up really well!
You can also speed things up by putting your chocolate in the freezer for about an hour.
For this next par, it’s really helpful, though not required, to have a small cookie scoop with a release to scoop the truffles. If you have that, you can simply scoop the chocolate into balls.
If you don’t, you can get messy and use your hands to form the chocolate mixture into balls.
Roll truffles in whichever coating you chose (mine was a little cocoa powder), then place your coated balls into an airtight container for storage.
As an optional step, you can top your truffles with tons of different toppings, including melted chocolate drizzles, lemon zest, flaky sea salt, desiccated coconut, or mini chocolate chips!
More Chocolatey Treats
FAQs
If your truffles are too soft, they likely need more time to chill. You can also add a bit more melted chocolate to firm up the mixture before chilling again.
Keep them in an airtight container in the refrigerator for up to 2 weeks. For best flavor and texture, let them sit at room temperature for about 10–15 minutes before serving.
You can use any good-quality baking chocolate—semi-sweet, dark, or even bittersweet. The higher the cocoa percentage, the richer and less sweet your truffles will taste.
3-Ingredient Truffles
Ingredients
- 8 oz baking chocolate
- 2/3 cup heavy whipping cream
- cocoa powder, shredded coconut, chopped nuts, or other toppings
Instructions
- In a large microwave bowl, break up the baking chocolate and add the heavy whipping cream.
- Cover and microwave for 2 minutes. Remove from microwave and stir. If chocolate is not fully melted, cover again and microwave in 30 second bursts until chocolate is fully melted.
- Stir chocolate and milk until it is completely smooth. Cover your chocolate mixture and place it in the fridge for 2 hours to overnight to set.
- When chocolate is set sufficiently that you can scoop it, either use a small cookie scoop or your hands to create balls.
- Roll the balls in your your chosen topping until they are completely coated.
- Place your truffles in an airtight container and store them in the fridge for up to one week.
