Two Ingredient Truffles Recipes

2-INGREDIENT DARK CHOCOLATE TRUFFLES

Steps:

• Place finely chopped chocolate in a medium-sized mixing bowl. The finer the chocolate is chopped, the easier it will melt and the quicker the truffle-making process will go.
• In a separate small mixing bowl, add coconut milk and microwave until very warm but not boiling - about 25 seconds (alternatively, heat in a small saucepan over medium heat until just starting to simmer).
• Immediately add coconut milk to chocolate and loosely cover with a cooking lid or towel to trap the heat in. Do not touch for 5 minutes. Then lift cover and use a mixing spoon to gently stir, trying not to incorporate air. Continue stirring until completely melted, creamy, and smooth.
• NOTE: If, for some reason, you have unmelted pieces left, you can microwave the mixture in 10-second increments until completely smooth (just be careful not to overcook or it can affect the integrity of the chocolate).
• Add vanilla at this time and stir (optional).
• Set the mixture in the refrigerator to chill uncovered for 2-3 hours, or until almost completely solid. A good test is dipping a knife into the middle of the bowl to see if any chocolate sticks. If it comes out mostly clean, it's ready to scoop. If there's still wet chocolate in the center, continue refrigerating.
• Once chilled and firm, prepare a small dish of cocoa or cacao powder for rolling (optional).
• Use a Tablespoon-sized scoop (such as this one from Amazon) or a Tablespoon to scoop out small balls (see photo), then use your hands to gently but quickly roll/form the chocolate into balls.
• Toss in cocoa or cacao powder to coat and shake off excess (or leave bare), then set on a parchment-lined serving dish. Continue until all chocolate is scooped. There should be about 16 truffles (amount as original recipe is written // adjust if altering batch size), depending on the size of your scoop.
• If any of the chocolate near the center of the bowl was too soft to form, refrigerate that portion for a bit longer before proceeding.
• Enjoy truffles immediately, or refrigerate for 1-2 hours or overnight. This allows them to set and firm up.
• Store truffles covered in the refrigerator for best freshness. To serve, let come to room temperature for 10-15 minutes before serving for optimum creaminess.

WHEN A SWEET TOOTH HITS, THESE 2-INGREDIENT CHOCOLATE TRUFFLES ARE SO EASY TO MAKE

Steps:

• Pour the condensed milk into a saucepan. Put it on the stove on low-medium heat. Stir continuously until small bubbles form in the milk.
• Pour the warm condensed milk into a mixing bowl. Note: it will burn if left in the pan for too long!
• Use a sifter to pour the cocoa powder into the bowl. Do a little at a time, then mix with a spatula or large spoon. Repeat until all the cocoa powder is mixed in. Audrey says, "If you do it all in one go, it's really clumpy and it's hard to mix. It's not fun!"
• As you mix, your batter should start to become thick and gooey, resembling chocolate brownie batter. The finished product will have a fudge-like texture.
• Put a large piece of plastic wrap over a rectangular bread pan. Sprinkle it with cocoa powder.
• Pour the cocoa and milk mixture into the pan, then flatten it with a spatula. Bring the excess plastic wrap over the batter and gently press it to the batter.
• Cool it in the fridge for approximately two hours.
• Remove the pan from the fridge and use the plastic wrap to pull your creation out. Place it on a cooking board.
• Use a sharp, large knife to cut one-inch strips crosswise. Then go back and cut the same strips lengthwise, leaving you with square-inch squares. With your fingers, pick up each square and gently prod them to round the edges out. This gives the truffles a prettier finish (but it's totally unnecessary if you just want to eat them!).
• Put them on a plate and dust with cocoa powder for the finishing touch.
• Share with your friends or eat them all yourself. Enjoy!

2 INGREDIENT CHOCOLATE TRUFFLES

Steps:

• Line a square baking pan with parchment paper. Set aside.
• In a medium saucepan, melt the condensed milk. Once melted and liquidy, remove from heat.
• Slowly sift the cocoa powder into the melted condensed milk, mixing until fully incorporated.
• Using a rubber spatula, transfer the mixture into the prepared baking pan. Refrigerate for at least 2 hours.
• Once refrigerated, using a cookie scoop, scoop the truffles into balls. Roll in additional cocoa powder. Store in an airtight container.

TWO-INGREDIENT TRUFFLES

Steps:

• Make the truffle base:
• Set a heat-safe medium bowl over a medium saucepan filled with an inch or two of water (the bottom of the bowl should not touch the water in the pot). Heat over medium heat until water is simmering, then add cream to bowl and heat until warm, about 3 minutes. Add chocolate and cook, stirring constantly, until melted, about 3 minutes (or up to 5 minutes if using chocolate chips).
• Carefully remove the bowl from the saucepan and pour chocolate mixture into a second heatproof bowl or pie pan (preferably made from metal, since it cools more quickly). Let cool at room temperature 15 minutes, then freeze until truffle base is firm, about 1 hour.
• Line a baking sheet with parchment or wax paper. Once chocolate mixture has chilled, use a teaspoon, melon baller, or small scoop to drop truffle mixture by the heaping teaspoonful onto the prepared sheet. Form truffles into balls by rolling them quickly between the palms of your hands. This process is a little messy, so wash your hands in cold water halfway through rolling, if desired. Freeze truffles on prepared sheet for 20 minutes.
• Meanwhile, prepare your choice of topping:
• Curry-Coconut In a medium bowl, mix together the curry powder and shredded coconut.
• Orange-Pistachio Finely chop the grated zest and pistachios by hand or using a food processor. Place in a medium bowl and roll the truffles in the mixture, pressing slightly to adhere the topping.
• Strawberry-Black Pepper Place strawberries in a resealable plastic bag. Use a rolling pin or other heavy object, crush the strawberries until a mix of small pieces and powder is formed. Place in a medium bowl and mix in the pepper.
• Caramel-Corn Finely chop the peanuts by hand or using a food processor. Finely chop the popcorn by hand or add to the chopped peanuts in the food processor and pulse a few times until popcorn is in small pieces. Mix the peanuts and popcorn in a medium bowl.
• Finish the truffles:
• Once chilled, roll truffles in the topping of your choice (see above), pressing slightly to adhere the ingredients to the truffles. Store finished truffles in the refrigerator up to 5 days; remove to room temperature for 15 minutes before serving.