2 Ingredient Chocolate Truffles
This delicious 2 Ingredient Chocolate Truffles recipe is all I need for dessert on busy days. They are rich, creamy, and easy to make with just cocoa powder and sweetened condensed milk. I love that it is a kid friendly treat you can teach your kids to make, and in less than an hour everyone can enjoy a tray of homemade chocolate bites.
I recently made these Halloween Cookie Dough Truffles for my kids and we had so much fun sharing them with their friends. We are already planning to make Snowman Truffles for the Christmas holidays. That is what I enjoy most about truffles. They give me a chance to involve my kids in an activity that is fun, hands on, and helps them learn about flavors and textures while we create something sweet together.
Table of contents
With chocolate truffles, you can change up the ingredients to make them just the way you want. You can experiment with dark chocolate truffles, vegan versions, or even white chocolate. You can also add extra chocolate if you want something richer to satisfy that sweet craving. For my 2 Ingredient Chocolate Truffles, all you need is sweetened condensed milk and cocoa powder. That is it. Nothing else unless you want to get creative and add your own twist. This is a quick 15 minute prep recipe and perfect for anyone who loves chocolate. So if you are a chocolate fan, I highly recommend giving it a try.
Why you will love this recipe
- Dessert in no time: I can make these chocolate truffles in about 45 minutes from start to finish. They are perfect for busy days when I want a sweet treat to share with my kids but do not have much time to spare.
- Just two ingredients: I keep this recipe as simple as possible by using only cocoa powder and sweetened condensed milk. That is all I need to make a smooth and creamy truffle with rich chocolate flavor.
- Fun for kids and adults: My kids love helping in the kitchen with this one. They roll the chocolate and coat the truffles in cocoa, and it becomes a fun and tasty activity we can do together.
- Easy to make your own: These truffles start with a basic chocolate mix, so I can add any flavor or texture I want. Crushed nuts, coconut, or a sprinkle of espresso powder all work if I want to change things up. Check my variations sections for more ideas I love.
What you will need
- Sweetened condensed milk: I use this to create the creamy base for the truffles, and it adds natural sweetness without extra sugar.
- Cocoa powder: I use unsweetened cocoa powder to balance the sweetness. It is also perfect for coating the truffles at the end or you can use regular cocoa powder if you prefer.
How to make
Warm the milk: I pour the sweetened condensed milk into a large bowl and heat it in the microwave for 30 seconds so it softens and mixes easily.
Add and stir the cocoa powder: I sift the cocoa powder into the warm milk and stir thoroughly, scraping the sides of the bowl to make sure everything blends into a smooth mixture.
Chill and cut: I shape the chocolate mixture into a flat disc, wrap it in plastic, and freeze it for 30 minutes until firm. Then I unwrap it, place it on a cutting board, and cut it into one inch squares, chilling a bit longer if the texture is still soft.
Roll: I take each square and roll it between my hands until it forms a smooth ball.
Coat: Lastly, I roll each truffle in cocoa powder to finish them before serving.
Expert tip
Keep the truffles smooth
A simple trick to make these truffles perfectly cute is to dust your palms with a little cocoa powder. The mixture can be a bit sticky, and that makes it harder to shape smooth balls. I have done this many times, so trust me, it helps roll the truffles easily and keeps them looking neat.
More tips to consider:
- 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.
Recipe variations and add-ins:
- Nutty crunch: I add 2 tablespoons of finely crushed almonds or walnuts to the truffle mix.
- Coconut coat: I roll each truffle in 1 tablespoon of shredded coconut instead of cocoa powder. It creates a sweet and chewy outside layer.
- Coffee boost: I mix in 1 teaspoon of instant espresso powder with the cocoa. It deepens the chocolate taste and adds a little coffee flavor.
- Add cinnamon: I sprinkle in 1 teaspoon of ground cinnamon while mixing. It adds a warm spice note that pairs well with chocolate.
- Orange fresh: I grate 1 teaspoon of fresh orange zest into the truffle dough. The citrus makes the chocolate taste brighter and more fragrant. I love this variation!
Serving suggestions
I love dropping one of these truffles into a warm mug of my homemade hot chocolate because it melts right in and adds even more rich cocoa flavor. If you want a holiday treat, serve the truffles with a glass of apple cider mimosa and it becomes a perfect party pairing for adults.
For the kids, I offer them alongside warm apple cider so they still get a fun and comforting drink. When it is just me, I enjoy my truffles with a London fog latte because the creamy vanilla tea pairs so well with the chocolate.
How to store leftovers:
- Store: I place any leftover truffles in an airtight container with parchment paper between the layers so they do not stick together. They stay fresh in the fridge for up to 5 days.
- Freeze: I also freeze leftover truffles by placing them in a freezer safe bag and storing them for up to 3 months.
- Thaw: When I am ready to enjoy them again, I thaw the truffles in the fridge overnight for the best texture.
Frequently asked questions
If the mixture is too soft and sticky, I give it a little more time in the freezer. Sometimes it just needs a longer chill to set well. After a few minutes, the texture changes and it becomes much easier to shape into neat little truffle balls.
I always sift the cocoa powder before mixing because it keeps the chocolate lump free and smooth. Tiny clumps can change the texture, so getting the cocoa light and airy makes stirring easier and creates a silkier mixture in the end.
I have tried using melted chocolate, but it changes the way the mixture comes together. Dry cocoa mixes with the condensed milk in a way that makes the perfect smooth dough. Melted chocolate adds more fat and moisture, and it becomes harder to roll or shape.
More homemade truffles to try:
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2 Ingredient Chocolate Truffles
Ingredients
- 2/3 cup unsweetened cocoa powder for the truffles
- 1/4 cup cocoa powder for rolling the truffles – optional
- 1/3 cup sweetened condensed milk
Instructions
- Add the sweetened condensed milk into a large bowl and microwave it for 30 seconds.
- Then, sift the 2/3 cocoa powder into the bowl of warm sweetened condensed milk. Next, using a rubber spatula, stir well until fully combined, scraping the sides and bottom of the bowl.
- After that, use your hands to press the chocolate mixture into a disc and put it on a piece of plastic wrap. Cover well the chocolate mixture and put it in the freezer for 30 minutes.
- Next, unwrap the chocolate disk and place it on a cutting board. Using a pastry cutter or shape knife, cut it into equal one-inch squares. If it is too sticky, freeze it some more time.
- Roll each piece onto a truffle and place it on a plate.
- After that, roll the balls in cocoa powder and serve. Store in the fridge.
Notes
Keep the truffles smooth
A simple trick to make these truffles perfectly cute is to dust your palms with a little cocoa powder. The mixture can be a bit sticky, and that makes it harder to shape smooth balls. I have done this many times, so trust me, it helps roll the truffles easily and keeps them looking neat.More tips to consider:
- 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.