2-Ingredient Dark Chocolate Truffles

It came out amazingly, although I put too much of coconut milk into it. I coated the truffles in some dark chocolate and topped them off some with salt, pepper or hazelnuts. Def. will try to make them again :)

I just made these and they are delish! I rolled them in shredded toasted coconut instead of the cacao ☺️ I adjusted the recipe to get 30, but I got 45 – maybe I rolled smaller balls – mine were the size of a rafaello ball.

LOVE THIS!!!
I used coconut cream & “regular” bittersweet chocolate (because that’s what I had) & it was a great hit!!! Added a pinch of salt, instant coffee & molasses for flavor.
Shortcut: I put it in a pan to refrigerate & cut into cubes, then dipped some into cocoa & some into hazelnut powder.
Thanks for this simple amazing recipe!

Hey, I tried to make these by making your chocolate recipe and adding coconut milk to make the whole thing from scratch.
(Cacao butter, cacao powder, maple syrup, salt and coconut milk) I left it to set in the fridge but when trying to roll it, it just crumbles instead.

Do you know why this would be? It tastes good! Just have to eat it out the dish!

Thanks so much.

These are so good! They are incredibly easy and look just like (but taste better than) store-bought truffles. That being said, it took me two tries to get the chocolate melted.
The first time, I had way too many unmelted chocolate chunks and then I over heated it and the mixture became gritty (I used it to fill cinnamon rolls, however, and that worked out well). What helped me get it right the second time was pouring the heated coconut milk all over the chocolate (instead of just in the middle) and then letting it rest.

I made the base as outlined above with chocolate and coconut milk. In place of the vanilla, I added 2 tablespoons of vegan chocolate brandy liquor (this was a hint of brandy but next time I’d add a little more). I feel like I should have added raisins too!

Whilst cooling, I made pudding detail with ready to roll icing, a small patterned cookie cutter, and a pastry/sugar craft tool. When cooled and truffles formed, I added the icing tops and added to clear bags, gold ribbon, with a little gift tag for adding to Christmas bags for friends and family. Loved them! Very rich truffles though, if you’re making with very dark chocolate, so they may last longer than you think.

I’ve also added digestive biscuit crumbs to the melted chocolate mix in the past, if you prefer a bit of crunch/texture.

I can’t seem to add pictures so you’ll have to trust I made them. I did tag MB on Instagram though :)

Made these using coconut cream instead of milk, 70% smooth dark chocolate and added a dash of maple syrup (sweet tooth alert!) , pinch of salt and teaspoon of homemade vanilla extract. Rolled in toasted, crushed hazelnuts. Oh my! I can’t eat enough of them! Yet another fabulous recipe Dana. I’m breastfeeding a baby with multiple allergies/intolerances and now have multiple dietary restrictions and all your recipes deliver the goods every. single. time. Thank you!

Well I made these on a whim just earlier today and WOW, so simple yet decadent! I’d been nursing a MAJOR Booja Booja craving but damn that pricetag so here we are. I actually used a hazelnut dark chocolate with about 52% cocoa solids and full fat coconut milk – it came together in no time and was ready to scoop about 3-4hrs later.

Just finished coating them all in cocoa. I dont see these lasting long and will probably make a second batch with some of my homemade caramel sauce inside. Oh the possibilities!

Beautifully adaptable recipe, thanks for sharing!

mmmm, very tasty and a great recipe to make when your gift list includes friends who have dairy, gluten, or egg allergies! One bit of instruction I would suggest is to note that the required chilling time for the melted chocolate/coconut milk mixture will vary depending on the dimensions of the bowl (and possibly also the material of the bowl). I used a glass 1.5qt round casserole dish, so the layer of melted chocolate was fairly shallow (probably less than 1″ deep) and after 2 hours in the fridge it was a bit TOO solidly chilled and I had to microwave it a bit to make it scoopable. Rolled half of the truffles in chopped toasted almonds and the other half in cocoa powder

I have been a silent admirer of your recipes for very long. But with this one, I have literal tears in my eyes. I swapped the Mayo to the vegan kind and it reminded me of the classic ceaser salads I used to love. I never thought I’d have that taste sensation again. Thank you so much for the fool-proof recipes!

I discovered this recipe last Christmas when my brother-in-law switched to a vegan lifestyle and we all fell in love with them! I have now made them more Times than I care to share hahaha they are sooooo good!!!! My 4 year old twins love to make them and love to try different flavor combos. We have substituted the vanilla extract for orange, peppermint, espresso and added orange zest and they have all turned out absolutely amazing! This is hands down one of the easiest and most delicious treats!!! I would 1000000% recommended them to anyone:)

These did not turn out great. The recipe required to much chocolate and the chocolate part melted right away!

I liked it but I did put in less honey and was fine but I think I definitely prefer the vegan dark chocolate and the creamy milk chocolate which I can’t stop eating. Thank you. Love loved love everything you post.
Abieda

Thanks for this simple and easy recipe! I made these and my whole family loved them!

Made these today and they were are soooooooo tasty! Thanks for sharing such a nice easy recipe, i have a feeling i will be making these often. I made them quite small but as they are so rich its ideal.

The choclate truffles turned out amazing. They were perfect at taste. I left them a little less than 2 hours in the fridge as I read comments that for some the chocolate came out too hard. Great reciepe. I am a big fan of your recipes.

Oh my! Ive made this with both dark and white chocolate and OMG is all I can say! White chocolate ones were a bit sweeter (der!) but still yummy! Really REALLY delicious! Thankyou so much for sharing such a fuss free, no special ingredient recipe. Much love and respect to you all the way from Sydney Australia. Cheers! :-)

This recipes did not work out for me. Everything was going well and looking good…until I took the mixture out of the frig to form the balls.
The chocolate was not really malleable. It was pretty solid. I had the chocolate in the frig for a little less then 2 hours (recipes says 2-3 hours).
So I left it out to “soften” up. A little while later I took my scooper and wanted to get started when all I found was that the chocolate crumbed and would not stay in any “form” of any kind.
I ended up breaking the chocolate into small “chunks” and coated them with the cocoa powder.
So now I have truffles that look like rocks, but the taste is there.
Not sure what i did wrong.
thanks

Hello, Thank you for the recipe. I double it, to give half as Valentine’s present. Did not have cashew butter, so I simply added cashews and about 3 tbs more water. Tasting it, I found the mixture was not sweet enough, so I added about 3 tbs of honey. The recipe yielded 22 truffles of 1 tbs each. Final result, to my taste, was bitter and lacked coconut butter (or dairy butter would have been tastier, I think). I’m sure my hubby will find them too bitter, and my friends we shall soon find out. Will try the recipe again, adding a little more vanilla and probably butter.

Tried this recipe with white chocolate and coconut milk. Maybe my measurements were off, or the amount of cocoa butter(?) in the chocolate threw things out of whack, because after 5 hours in the fridge, the mixture just would not set. HOWEVER, I salvaged the mixture by slowly adding coconut flour until I got a truffle-like consistency. Added matcha to half of the mixture to mix things up and rolled them in coconut. Still delicious! Will definitely try again with closer watch on the weights.

For a chocolate lover like me, I really appreciate your recipe. Thanks for sharing!

These were a holiday hit! Everyone loved the flavor and texture. I had a little bit of a hard time making them as the mixture got too hard in the fridge and just broke into shards when I went to form the balls. I added about 3-4 more tablespoons of coconut milk and microwaved for 10 second intervals until the mixture was softened up. Then I just scooped and shaped them a little bit warm. It was kinda messy but delicious and got the job done. Definitely didn’t put back in the refrigerator though in case they got hard again. They were great at room temperature out for a few days.

Well it worked … thank you for your quick turn around on the advice. I used the double boiler and added maple syrup to sweeten and then rolled the balls in organic flaked coconut. Turned out well and look like lil’ snowballs

Sadly truffle mixture didn’t work for me, it has curdled. When I make dairy truffles I boil the cream then add the broken chocolate & butter all all melts well. This time I heated the coconut cream then poured it over the chopped chocolate, covered it with a cloth and waited 5 minutes. The ingredients hadn’t mixed and the chocolate was still in lumps. In an attempt to rectify (I need them for tonight) I heated more coconut cream and added. It was still difficult to melt the chocolate and in the process it separated. I absorbed lots of the oil with kitchen roll and have put it in the freezer. Fingers crossed something will be edible. I do think I got it wrong, not the recipe. I have a photo but don’t know how to post.

We’ve been making these way too often and with any kind of chocolate we have. Sometimes they’re a bit soft, depending on the coconut milk, but every time they’re delicious. Highly recommend that anyone make this if in the mood for some luscious chocolates goodness

Smooth, chocolaty and luscious is how we’d describe the finished truffles. I used the recommended Trader Joe’s chocolate and canned unsweetened coconut milk, left out the vanilla, and added about 1/4 cup slightly crushed frozen raspberries. (I got the idea from one of the comments here from a person who used crushed flash frozen strawberries.)

I rolled some truffles pure and rolled others in shredded unsweetened coconut or powdered sugar or coco powder. My husband said he would have liked even more raspberries in the truffles.

Two items of interest. (1) Everything in the preparation phase worked as expected. However, the result was a bit brittle so I suspended the container in a double boiler for less than a minute. This softened up the truffle mixture which my husband then stirred enough to moisten it all so it could be shaped. Any suggestions as to why the mixture would be so hard? I had it in the frig for 2.5 hours.

(2) My mixture yielded approx 28 truffles about an inch across, give or take. That’s a lot more than the recipe is said to yield. Am wondering if I simply went smaller than those created with the tool used by you, Dana?

In any case, I was psyched to try my hand at TRUFFLES!

Hi,
I’m not vegan but had to go dairy free pretty much these last couple of years. This year I plan to make some non dairy delights for my friends at church so they can see its OK and there are delicious treats still to be had.

I have to be honest I made 4oz + 4 tbsp of the recipe (Fantastic recipe to increase or decrease) as i’m experimenting and I found it easier to grate the chocolate and then the milk melts it just fine.
I also added very fine chopped, homemade dehydrated strawberry and because i’m testing the recipe for Christmas in advance I used a silicone mold that I have of Christmas shapes and put the mixture straight in then refrigerated it.

I also (because i’m not rolling in anything after) put another thin layer of the strawberry powder on the top of the mold so it will be a strawberry floor once turned out. hope this all makes sense.

So how did they turn out… beautiful, i can’t get over how creamy they are and though the chocolate is very strong and a fairly overwhelming flavour there was a lovely strawberry after taste.

Thank you for this great start to my Christmas cooking. I’ll definitely be making these and tweaking my flavours to make them varied.

These are so creamy and delicious! The first time I made them they had some chunks of dark chocolate still, which wasn’t bad but not the texture I was looking for. The second time, I had to put it back in the microwave in 10 second intervals but they turned out perfect. We’ve been loving them with raspberries and strawberries.

Rich and delicious! So simple. I had some extremely bitter 100% chocolate which I knew I never enjoy eating (I love some brands though). But I had these expensive ‘failures of 100% chocolate’ in my fridge and decided to try your recipe… so 100%, 10-15 Nunatural Vanilla Stevia drops, pinch of salt and only the cream of coconut milk. Put the coconut milk/cream can in the fridge and when cold scoop out the solids… I put the chocolate into a double heating boil added the ingrediences and stirred until blended… I took 1/2 of the cocolate cream out and added Grand Manier for my husband…!!! So no sugar for me… Grand Manier for him…. we both enjoyed them very much. This won’t be the last time I do this… wonderful. Thanks for a healthy delicious treat rescuing my weekend!

Really easy and delicious! I love that there is no extra added sugar despite what’s already in the dark chocolate. I added some sea salt flakes, turned out really yummi! Thanks for sharing this valentine, made them for my husband who enjoyed them as well!

I’ve been a non-vegan fan of the blog for years, but it’s been especially helpful lately for making desserts that my sister-in-law, who is breastfeeding a kid with a ton of allergies, can enjoy.

I made these and they are really rich. I used a metal bowl and so melted the remainder of the chocolate after the 5 minutes via double boiler method in 10 second increments, and it worked fine. I may have left them in the fridge too long because they were tough to scoop, but between letting the bowl sit out and using my hand to mold them, they came out fine. I tried some with just cocoa powder and felt it needed a bit of sweetness, so I added a smidge of powdered sugar. It wasn’t noticeable, but it helped cut the bitterness.

Thanks for posting such a simple vegan/allergy-friendly truffle.

Great recipe! Super soft and rich. We rolled half in coco and half in hazelnut, and I definitely preferred the hazelnut ones!!
After chilling the chocolate, ours was too hard and crumbling. We heated back up the chocolate in 10 second increments, heated some more coconut milk then mixed together. Chilled for an hour then tried again!

These are amazing! I made them for a Women’s Conf for those with Vegan and Allergy food preferences. Now I just want a batch for myself! Great job on these Dana!

These were super easy, but a little bitter for me. I used 72% and added Cacao on the outside and it made it even more bitter. I needed a little more sweet to love these so next time I would use a sweeter chocolate to start.

So good, so simple! I rolled them in pumpkun pie spice and they were great. When she says finely chopped, she means finely chopped. I tried using mini chocolate chips and they didn’t turn out as good.

Super-easy recipe that I’ve made a bunch of times. I’ve used chocolate percentages ranging from 55-70%, and my favorite so far has been 60%. I’ve used the Ghiradelli 60% chocolate chips with good results (I’m not a hardcore vegan, so if they have a little dairy, I don’t mind). I like using chips vs. bar because it’s faster (bars have to be chopped very finely, and sometimes I’m 5x-ing the recipe and that’s alot of chocolate to chop!) and is easier to melt (sometimes if I don’t chop well enough I have to do small increments of time in the microwave until it’s smooth). These truffles are always a big hit at parties; I’ve literally seen people walking away from the table with as many truffles in their hand as their hand can hold (other hand reserved for a nice glass of red wine! ). I do recommend sticking to a smaller size with these; they are very decadent! I’ve rolled these truffles in a raw cacao/cardamom blend, finely shredded coconut flakes, a raw cacao and orange zest blend, and crushed walnuts. I’ve even heated the coconut milk with fragrant rose petals then sieved the petals out so the truffles had a light floral note. I LOVE these truffles and love how easy it is to be creative with them! Thank you!

Tried making these today for the first time! So easy, simple and decadent!
Thanks for the delicious and consistently amazing recipes!

Hi! I just made these and the flavor was great; however, they turned out a bit too liquidy and didn’t firm up enough even after sitting in the fridge for two hours. Do you have any advice? Thank you.