These chocolate truffles have to be the simplest dessert! You only need two ingredients and about 15 minutes to make them. The vegan version of this recipe uses canned coconut milk, but don’t be fooled, by no means do they lack decadence or chocolatey goodness! So the next time you’re headed to a friend’s house and you don’t know what dessert to bring, remember this two-ingredient lifesaver!
Celiac friends! Not all chocolate is celiac safe. Keep in mind that while pure chocolate is naturally gluten free, the safety level of the product comes down to how it was handled during processing. So what are some reasons that a chocolate bar would not be gluten free?
- It contains other ingredients that aren’t gluten free (i.e. crackers, cookies, etc)
- It was processed on equipment that also processes wheat / gluten
GF PRODUCT RECOMMENDATIONS:
Gluten Free Chocolate Brands* : Enjoy Life, Theo, HU, Tcho
*As always, be sure to check the manufacturer’s website and ingredient list as products can change
Two Ingredient Chocolate Truffles
Ingredients
FILLING:
- 6 ounces good quality chocolate (~½ cup, chopped)
- 4 tablespoons full-fat coconut milk (sub heavy cream)
COATING (optional):
- 3 tablespoons nuts (finely chopped)
- 3 tablespoons chocolate sprinkles
- 3 tablespoons cocoa powder
Instructions
Chop the Chocolate
- Finely chop the chocolate bar and transfer to a medium mixing bowl. Set aside.
Heat the Coconut Milk or Heavy Cream
- *If using coconut milk from a can, carefully open the can, transfer to a small bowl and mix really well. Microwave in 15 second intervals, stirring in between as needed to help mix the cream. Mix the cream first before measuring.
- Stove Method: Pour coconut milk or heavy cream or into a small saucepan and heat over low-heat until milk is steaming (but not boiling!)
- Microwave Method: Microwave the coconut milk or heavy cream on high for 25-35 seconds until hot (but not boiling).
- Pour hot cream over the chocolate to melt. Set aside for 2 minutes.
Make the Ganache
- Whisk chocolate and cream mixture together until smooth and shiny. You’ve made ganache!
- Pour the ganache into a shallow, flat-bottomed pan or baking dish. The thinner the layer of ganache, the more quickly it will cool. Refrigerate for at least 30 minutes until firm.
Prepare Toppings (Optional)
- Finely chop the nuts. Each topping should be measured and set aside in a separate small bowl.
Scoop & Roll the Truffles
- Use a small cookie scoop or tablespoon to scoop the ganache into small balls. Use your hands to quickly form into balls (optional to wear gloves). If topping (optional) roll the truffles in the sprinkles, cocoa powder, or nuts. Repeat until all of the chocolate has been used.
Storing & Serving the Truffles
- Truffles can be enjoyed immediately, but are best after being refrigerated for 1-2 hours (this allows them to firm up). These truffles keep best in a sealed container in the refrigerator. Remove from the refrigerator about 15 minutes before serving.