Chocolate Truffles
This 3 ingredient Chocolate Truffles recipe is SO simple to make and always turns out perfectly creamy, indulgent, and is easily customizable.
The post Chocolate Truffles appeared first on Budget Bytes.
Are you looking for a dessert that is equally as delicious and easy to make? Look no further! These Chocolate Truffles are chewy, creamy, decadent little bites of heaven! This recipe is SO easy to make and oh-so-budget-friendly with only 3 ingredients. It’s seriously foolproof. Not to mention, they’re easily customizable; use white chocolate chips, dark chocolate chips, or vegan chocolate chips—they come out perfect no matter what!
What Are Chocolate Truffles?
Chocolate truffles are small, round confections with a chocolate ganache center and coated in chopped nuts, cocoa powder, or other fun toppings. They originate from France and are named after their resemblance to the truffle mushroom. However, don’t let the name fool you—these treats are THE chocolate lover’s dream come true. They’re the perfect balance of rich chocolate flavor and a smooth, creamy texture. Truffles are just as easy to make as chocolate fudge but even prettier—perfect for special occasions or holiday gifting!
In my recipe, I use a simple combination of chocolate chips, sweetened condensed milk, and chopped walnuts for the coating, but I’ve also included some other fun variations to try out below.
Ingredients
Here’s what you’ll need to make this easy chocolate truffles recipe:
- Semi-Sweet Chocolate Chips: I like to use semi-sweet chocolate chips because they have the perfect balance of sweetness and bitterness, but you can use any kind of chocolate you prefer.
- Sweetened Condensed Milk: Some recipes use heavy cream, but I find using sweetened condensed milk gives my chocolate truffles a firmer, creamier texture that holds up well when formed into balls. It’s also more stable and less likely to separate once mixed with the melted chocolate. If you want to make this recipe dairy-free, see the section below for my recommendations.
- Walnut Pieces: I went for the classic chopped walnut coating, but you can use any type of nuts or toppings you prefer. Pulse them in a food processor until they’re finely chopped, but not too fine—you want the coating to have some texture and crunch! If you are allergic to nuts, see my recommendations below for alternative toppings that are just as delicious!
Make Them Dairy-Free
If I’m bringing these to a party with some strict dietary restrictions, I love to use sweetened condensed coconut milk instead, which is dairy-free and available pretty much everywhere these days, including my local Walmart. I use this and dairy-free or vegan chocolate chips to make this recipe completely dairy-free.
More Topping Ideas!
I love gifting homemade chocolate truffles during the holidays, and I usually make a mix of different flavors for variety. Just add any larger toppings like nuts or leftover candy to a food processor as shown below and pulse until finely chopped. Smaller toppings like sprinkles or cocoa powder can be added directly to the formed balls.
Here are some topping variations I like best:
- Açai berry powder
- Cocoa powder
- Minced dried cranberries or other fruits (you can prep these in a food processor, too!)
- Almonds (try candied almonds for a cinnamon sugar flavor)
- Matcha tea
- Crushed espresso beans
- Shredded coconut
- Candy canes
- Chia seeds
- Hemp seeds
How To Store
These condensed milk chocolate truffles can be stored in an airtight container in a cool, dark place for up to 3-4 days. For longer storage, keep them in the fridge for up to 2 weeks. I’d let them sit at room temperature for about 10 minutes before serving, as they taste best when slightly softened! You can also try freezing them for up to 3 months, but be sure to thaw them in the fridge before eating.
Chocolate Truffles Recipe
Equipment
-
1 oz. Cookie Scoop
Ingredients
- 2 cups semi-sweet chocolate chips $2.97
- 1 can sweetened condensed milk $2.23
- ¼ cup walnut pieces $0.49
Instructions
-
Melt semi-sweet chocolate chips in microwave in 20 second intervals, or until you can stir the melted chocolate without any lumps. Be careful not to put them in there for too long and walk away—the chocolate can burn!
-
Once chocolate has fully melted to the point where it can be stirred smooth with a spoon, drizzle in the can of sweetened condensed milk. Mix until combined.*
-
Set the mixed chocolate in the refrigerator to firm up for at least 30 minutes while you choose your toppings. (I went with walnuts, a classic choice!)
-
Pour walnut pieces into food processor and pulse until small and crumbly, a texture coarser than flour.
-
When your truffle ”dough” has set, remove it from the refrigerator or freezer and use a 1 oz cookie scoop to portion it out. I like to roll the balls of dough in my hands to create a perfect sphere, but if you’re in a rush and don’t mind them being flat on the bottom, that’s ok, too! Toss the 1 oz sphere of chocolate truffle into your processed walnuts and toss until coated.**
-
Do this until you’ve used up all of your truffle dough!
See how we calculate recipe costs here.
Notes
**Sometimes, I’ll press some walnuts into the sides to make sure they stick, then roll in my hands again to make sure they are round.
Alternate version:
Go for white chocolate chips instead of semi-sweet chocolate chips to make a white chocolate version of this recipe!
If you have a nut allergy, try another topping like cocoa powder, espresso beans, or dried fruit. Nut-free chocolate truffles are just as delicious!
Nutrition
how to make Chocolate Truffles – step by step photos
Melt 2 cups semi-sweet chocolate chips in microwave in 20 second intervals, or until you can stir the melted chocolate without any lumps. Be careful not to put them in there for too long and walk away—the chocolate can burn!
Once chocolate has fully melted to the point where it can be stirred smooth with a spoon, drizzle in 1 can of sweetened condensed milk. Mix until combined.
Set the mixed chocolate in the refrigerator to firm up for at least 30 minutes while you choose your toppings. (I went with walnuts, a classic choice!)
Pour ¼ cup walnut pieces into food processor and pulse until small and crumbly, a texture coarser than flour.
When your truffle ”dough” has set, remove it from the refrigerator or freezer and use a 1 oz cookie scoop to portion it out. I like to roll the balls of dough in my hands to create a perfect sphere, but if you’re in a rush and don’t mind them being flat on the bottom, that’s ok, too! Toss the 1 oz sphere of chocolate truffle into your processed walnuts and toss until coated.
Do this until you’ve used up all of your truffle dough!
Who knew it was this easy to make the best chocolate truffles you’ve ever had?! They’re much cheaper to make at home and are easy to customize with your favorite toppings.
More Easy Chocolate Desserts
The post Chocolate Truffles appeared first on Budget Bytes.
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