Fool Proof, 2 Ingredient Chocolate Truffles is a simple recipe with endless possibilities. Chocolate truffles are great as elegant after-dinner dessert, as hostess gift, or for a holiday party.
Chocolate truffles are probably one of the simplest, elegant, and decadent desserts out there but for some reason, I don’t make them frequently. Couple of weeks ago, I did a quick demonstration on how to make “Fool Proof, 2 Ingredient Chocolate Truffles” at an event and everyone was pleasantly surprised by how “easy” truffle making was. I have come across many recipes and methods to make chocolate truffles but I think chocolate ganache version (combination of chocolate & cream) is my favorite.
Since the recipe for Chocolate Truffles requires only 2 major ingredients, use the best quality products available to you. For this recipe, I used Dr. Sue’s 54% callebaut bittersweet chocolate chips although I keep reading using pure, solid chocolate is the best. Next key ingredient is heavy cream (36% milk fat) or whipped heavy cream (30 to 35% milk fat), which can be used interchangeably.
For extra richness, I like to add 1 tablespoon of butter per 4 oz heavy cream and a pinch of Maldon salt to bring out the best of chocolate flavor.
When making truffles, always remember the ratio 2:1 for chocolate : heavy cream and weight each ingredient using a scale.
Fool Proof, 2 Ingredient Chocolate Truffles
For 1 dozen chocolate truffles
8 oz chocolate (use chips or finely chopped 50-60% solid chocolate)
4 oz heavy cream or whipped heavy cream
1 tablespoon butter, optional
pinch of Maldon salt, optional
toppings : cocoa powder, chopped nuts, sprinkles, matcha powder, espresso powder
Add chocolate , butter, and Maldon salt to a medium, heat-proof bowl such as glass or metal.
Gently bring the cream to a simmer in a saucepan but do not boil. Alternatively, microwave the cream on high for 30-45 seconds until hot but not boiling.
Pour the warm cream over the chocolate and set aside for 5-7 minutes.
Whisk until smooth and shiny and mix everything well.
Pour the chocolate ganache into a shallow pan or a baking dish and refrigerate for 30-45 minutes.
Prepare the toppings in small, individual bowls and set aside.
When ready, remove the ganache and scoop about 2 tablespoon each using a small cookie scoop. Roll each ball until smooth and place on a plate. Refrigerate for additional 30 minutes.
Coat each truffle with your choice of toppings by dipping and rolling them gently.
Transfer the coated truffles into a container with lid and keep it refrigerated for at least 2 weeks.
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