Chocolate Truffles
Two ingredients. Infinite decadence. Let’s roll in pure chocolate bliss.
Only 2 Ingredients in Chocolate Truffles
Yes, you read that right. Two. Not ten. Not fifteen. Two ingredients create velvety chocolate spheres that melt on your tongue and make you question all other desserts. Here’s the magic:
- High-quality chocolate (60–70% cacao)—the better your chocolate, the better your truffles. No chips, no sweet-heavy candy melts. Real chocolate bars or couverture, chopped.
- Heavy cream—full-fat, ideally 36% or higher. This is your dairy anchor, the liquid that coaxes the cocoa solids into a silken ganache.
That’s it. Just chocolate and cream. You’re harnessing the purest ganache formula. Simple ingredients, colossal payoff.
How to Make Chocolate Truffles in 5 Steps
Here’s the step-by-step brutality turned into beauty. Follow precisely for perfect truffles.
1. Chop & Heat
Chop 12 oz (340 g) of chocolate into small, uniform pieces. Smaller chunks melt more smoothly and avoid scorching. Place chopped chocolate in a heatproof bowl.
Heat ⅔ cup (160 ml) heavy cream in a small saucepan over medium heat. Watch carefully—once it just begins to steam and small bubbles form around the edges, remove from heat. We’re not boiling it; we’re scalding it. Boiling can change texture.
2. Combine & Emulsify
Pour the hot cream over the chopped chocolate. Let it sit, untouched, for 1 minute. This still-heat infusion softens the chocolate. Then, gently stir with a flexible spatula or whisk—start from the center, incorporate outward, until the mixture becomes a smooth, glossy ganache. No lumps, no streaks. If you see bits of un-melted chocolate, microwave the bowl for 10 seconds and stir again. Precision here yields melt-in-your-mouth texture.
3. Chill & Set
Cover the ganache with plastic wrap pressed directly onto its surface. This prevents a film from forming. Refrigerate 2 hours or until the ganache is firm enough to scoop but still pliable—think firm pudding. If you rush it, you’ll get a ganache that crumbles; if you leave it too long, it’ll become rock-hard. Timing matters.
4. Scoop & Roll
Line a baking sheet with parchment. Use a small cookie scoop (1 Tbsp) or melon baller to portion ganache into uniform mounds. Scoop straight down; don’t twist the scoop—twisting creates jagged edges. Once scooped, swiftly roll between your palms into a tight sphere. The first few will stick; dip your hands in cold water and dry them between rolls. Speed helps avoid melting from your body heat. Place each truffle on the parchment.
5. Coat & Finish
For the classic look, roll each truffle in cocoa powder—unsweetened, sifted. Shake off excess. Want texture contrast? Roll in finely chopped nuts, sprinkles, espresso powder, or shaved chocolate. Arrange finished truffles back on the lined sheet. Chill 15 minutes to set the coating.
Troubleshooting Truffles
Even minimal-ingredient recipes can misbehave. Here’s how to diagnose and fix:
- Ganache won’t come together: Lumpy, split, or grainy? Your cream was too hot or you added it too quickly. Let the bowl cool slightly, then whisk vigorously. If it’s beyond rescue, re-melt gently over a warm water bath and whisk in a teaspoon of corn syrup or butter to smooth it.
- Ganache too soft: Under-chilled. Return to the fridge for 30 minutes, then test again. If time-crunched, pop it into the freezer for 10 minutes increments; watch closely.
- Ganache too firm: Over-chilled. Allow bowl to rest at room temperature for 10 minutes, then scrape/gently whisk to soften.
- Truffles falling apart when rolling: Ganache too warm or too cold. Aim for pliable-but-stable. Chill longer if melting; rest at room temp for a few minutes if rock-hard.
- Coating doesn’t stick: Your ganache is dry on the surface. Lightly mist truffles with water or dip in a thin ganache glaze before rolling in coating.
Recipe Card
- Recipe name: The Best Chocolate Truffles
- Summary: Silky, two-ingredient chocolate ganache formed into bite-sized spheres and coated in cocoa powder or toppings—pure indulgence with minimal fuss.
- Prep time: 10 minutes (+ chopping)
- Cook time: 5 minutes
- Additional time: 2 hours chilling + 15 minutes finish
- Total time: ~2 hours 30 minutes
- Servings: 24 truffles (1 Tbsp each)
- Diet: Vegetarian
- Method: Stove-top ganache → chill → hand-roll → coat
Ingredients
- 12 oz (340 g) high-quality dark chocolate (60–70% cacao)
- ⅔ cup (160 ml) heavy cream (36–40% milk fat)
- Optional coatings: unsweetened cocoa powder, chopped nuts, espresso powder, sprinkles, shaved chocolate
Instructions
- Chop chocolate into uniform ¼″ pieces; place in heatproof bowl.
- Heat cream to steaming (do not boil).
- Pour cream over chocolate; rest 1 min, then stir until smooth.
- Cover ganache, refrigerate 2 hrs until firm.
- Scoop 1 Tbsp portions; roll into balls with cold-rinsed hands.
- Coat in cocoa powder or toppings; place on parchment.
- Chill 15 minutes before serving.
Notes
- Chocolate quality is everything—use real chocolate, not chips.
- Timing: Don’t skip the 2-hour chill; it’s the difference between runny globs and perfect spheres.
- Uniformity: A small scoop ensures consistent size and even setting time.
- Coating variety: Play with textures—espresso for coffee lovers, crushed peppermint for holiday flair, or gold leaf for showstopper.
- Storage: Keep truffles in an airtight container in fridge up to 2 weeks. Let rest 10 minutes at room temp before serving.
Final Bite
You turned two ingredients into a biteable, immersive chocolate experience. You measured, heated, chilled, rolled, and coated—no shortcuts, no mystery powders. These truffles are elegant, pure, and demand respect at any dessert table. Every sphere is the product of technique, timing, and real ingredient integrity.
When someone asks, “Where did you get these?”
You look them dead-serious and say: “I made them from two ingredients.”
Want more unapologetically luxurious, minimalist-ingredient recipes? Email me at [email protected]. Tell me what your audience craves next—decadent sauces? perfect custards? I’ve got you covered.
