2 Ingredient Chocolate Truffles

Making chocolate truffles is a tradition of mine, and I’ve done it every Christmas for about 5 years. I’m a huge fan of being able to make delicious sweet treats with as little ingredients as possible and this recipe is one of them. These 2 Ingredient Chocolate truffles are simple but effective.

With as little as 3 ingredients you can make some delicious chocolate truffles in a matter of hours. The only thing I switch up every year is which flavouring – this year I’ve gone for brandy, but last year I tried prosecco and amaretto flavoured truffles.

This recipe is dairy, nut and gluten free and suitable for vegans – the perks of not a lot of ingredients is that it caters for all!

These truffles are also great for adding into chocolate lava cake – with or without the flavours added.

Ingredients

  • 2 bars NOMO dark chocolate – vegan chocolate
  • half pot of soya single cream (about 150ml)
  • chocolate powder (for dusting)
  • half-1 shot of alcoholic/liquid flavouring

Method

To make, melt the chocolate in a bain marie, take off the heat and add in the cream slowly, stirring all the time. Once the cream is added, the mixture should be smooth and silky. The mixture can be refrigerated or frozen at this point but if you would like to add in some flavourings now is the time to do it.

I took some of my Mum’s brandy and put half a shot in to give a nice kick.

Chill in the fridge for minimum of 4 hours or preferably overnight.

To make the individual truffles, take a teaspoon and take small chunks and roll into balls. Coat in a layer of chocolate powder – I used Whittards Dark Hot Chocolate powder for a rich finish. Repeat until all the mixture is used.

For a festive feel, sprinkle over some edible glitter.

Keep in the fridge until serving time.

2 Ingredients Chocolate Truffles

Ingredients
  

  • 2 bars NOMO dark chocolate
  • 150 ml Soya Cream (about half a pot)
  • Chocolate powder (for dusting)
  • 1/2-1 Shot alcoholic/liquid flavouring as neccessary

Notes

  1. Melt the chocolate in a bain marie, take off the heat and add in the cream slowly, stirring all the time.
  2. Once the cream is added, the mixture should be smooth and silky. The mixture can be refrigerated or frozen at this point but if you would like to add in some flavourings now is the time to do it, for example half a shot of brandy or prosecco.
  3. Chill in the fridge for minimum of 4 hours or preferably overnight.
  4. To make the individual truffles, take a teaspoon and take small chunks and roll into balls. Coat in a layer of chocolate powder – I used Whittards Dark Hot Chocolate powder for a rich finish. Repeat until all the mixture is used.
  5. Keep in the fridge until serving time.
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