2 Ingredient Chocolate Truffles
Simple no-bake chocolate truffles made with sweetened condensed milk and unsweetened cocoa powder. Optional extra cocoa for rolling.
Servings: 16 servings
Ingredients
Ingredients
- 2/3 cupunsweetened cocoa powderfor the truffles
- 1/4 cupcocoa powderfor rolling the truffles – optional
- 1/3 cupsweetened condensed milk
Instructions
Instructions
- Place 1/3 cup sweetened condensed milk in a microwave-safe large bowl and microwave for 30 seconds to warm it.
- Sift 2/3 cup unsweetened cocoa powder into the warm sweetened condensed milk.
- Using a rubber spatula, stir the mixture thoroughly until fully combined, scraping the sides and bottom of the bowl.
- Transfer the chocolate mixture onto a piece of plastic wrap, press it into a flat disc with your hands, wrap it tightly, and place it in the freezer for 30 minutes to firm up. If it is still too soft or sticky after 30 minutes, freeze longer until firm enough to cut.
- Unwrap the chilled disc and set it on a cutting board. Using a pastry cutter or a sharp knife, cut the disc into equal one-inch squares.
- Take each square and roll it between your palms to form a smooth ball. If you are using the optional 1/4 cup cocoa powder, you can dust a little on your hands to reduce stickiness before rolling.
- If desired, roll each finished truffle in the optional 1/4 cup cocoa powder to coat.
- Arrange the truffles on a plate and store them in the refrigerator.
Equipment
- Microwave-safe Bowl
- Rubber spatula
- Plastic Wrap
- Freezer
- Cutting Board
- pastry cutter or sharp knife
- Plate
- Refrigerator
Notes
I always use cocoa powder and not hot chocolate mix because hot chocolate is already sweetened and would make the truffles too sweet.
I place the finished truffles on a sheet pan lined with parchment paper as I roll them so they stay neat and do not stick.
I have tried using almond or cashew milk instead of condensed milk, but I usually need to add extra sugar since they are not as sweet on their own.
If I want to make milk chocolate truffles, I use a little less cream because milk chocolate has more fat and is already quite creamy.
If I do not use the microwave, I warm the sweetened condensed milk in a heat proof bowl over a pot of simmering water until it softens.
I place the finished truffles on a sheet pan lined with parchment paper as I roll them so they stay neat and do not stick.
I have tried using almond or cashew milk instead of condensed milk, but I usually need to add extra sugar since they are not as sweet on their own.
If I want to make milk chocolate truffles, I use a little less cream because milk chocolate has more fat and is already quite creamy.
If I do not use the microwave, I warm the sweetened condensed milk in a heat proof bowl over a pot of simmering water until it softens.