JessicaMy husband and I don’t exchange gifts for Valentines day but we do exchange chocolate! These truffles are a great homemade gift for any special occasion. They can be made in silicone molds or just rolled into balls and dipped into chocolate. You could also roll the truffles in cocoa powder, cinnamon sugar or coconut, all would be delicious! This recipe is time consuming, mostly waiting for the chocolate to harden, but that is why it is great for a special occasion!
The truffles take a bit of time to make and can be a little messy but they are worth it. I use Silk Whipping Cream and semi sweet chocolate chips to make the truffles. Simply heat the cream and then add to the bowl of chocolate chips. Let it sit for a few minutes to help melt the chocolate, then stir until all of the chips are melted.
For the chocolate coating on the outside I use chocolate chips and melt them in the microwave. When using a silicone mold I use a small paint brush to help spread the melted chocolate all around the outside. Turn the mold upside down and place it on a parchment lined pan into the freezer for 5 to 10 minutes.
Next fill the molds with the truffle mixture or roll the truffles into 1 cm balls and put everything back in the freezer for another 5 to 10 minutes. This will make it easier to dip the truffles into melted chocolate or spread melted chocolate to close the molds.
For the molds, once the chocolate has solidified they can be gently popped out. If making the truffles into balls, they can be dipped into the melted chocolate until covered and then placed onto parchment paper. I like to top mine with either sprinkles or some flaky sea salt. Place them back into the freezer for a few minutes until the chocolate has hardened. It is best if the chocolates are stored in the refrigerator.
Two Ingredient Valentines Chocolate Truffles
These chocolate truffles make a great homemade treat for any special occasion
24
servings5
minutes5
minutes137
kcal50
minutes1
hourKeep the screen of your device on
Ingredients
1/2 cup vegan whipping cream
2 1/4 cup semi sweet chocolate chips, divided
Optional: coconut, cocoa powder, cinnamon sugar, sprinkles or flaky sea salt
Directions
- In a small saucepan heat the whipping cream over medium heat until you start to see small bubbles. Keep an eye on it and stir occasionally so that it doesn’t scorch.
- In a heat proof bowl add 1 cup of chocolate chips. Pour the heated cream over top and let sit for 3 to 5 minutes. Stir until all of the chocolate chips are melted. Cover the bowl and place in the refrigerator for 10 to 15 minutes.
- For molded truffles
- In a microwave safe bowl add 1 1/4 cups of chocolate chips and microwave for 45 seconds. Stir and then heat for 15 seconds at a time, stirring well after each time until all of the chocolate chips are melted.
- Add a small amount of melted chocolate to each mold and spread it around the sides. Place the mold upside down on a piece of parchment paper and place in the freezer for 10 minutes.
- Remove the mold from the freezer and add a small portion of truffle mixture to each mold making sure to fill the molds to just below the top. Place back in the freezer for 10 minutes.
- If required, reheat the bowl of melted chocolate for 10 seconds. Remove the mold from the freezer and spread the melted chocolate over to cover the backs of the molds. Place back in the freezer for 5 to 10 minutes or until the chocolate has hardened.
- Once the chocolate has hardened gently remove each chocolate from the mold. Store the chocolates in the refrigerator.
- For truffle balls
- Once the truffle mixture has firmed up, remove it from the refrigerator and roll it into balls. Place the balls on a piece of parchment paper. If dipping them into melted chocolate place them into the freezer for 10 to 15 minutes. If rolling them into coconut, cocoa powder or cinnamon sugar then do so at this point and refrigerate.
- If coating the balls into melted chocolate, in a microwave safe bowl add the 1 1/4 cups of chocolate chips and heat in the microwave for 45 seconds. Stir the chocolate and heat again for 15 second intervals, stirring well after each time until the chocolate has melted.
- Remove the truffle balls from the freezer and carefully dip them into the melted chocolate, coating all sides. Place them back onto the parchment paper. At this point you could add some sprinkles or flaky sea salt. Place them back into the freezer until the chocolate has hardened. Store the chocolates in the refrigerator.
Notes
- It is best to store the truffles in the refrigerator.
Nutritional values are calculated based only the chocolate and cream, they do not include any other toppings.
Nutritional values are a rough estimate.
Nutrition Facts
- Serving Size: 1g
- Total number of serves: 24
- Calories: 137kcal
- Carbohydrates: 13.5g
- Protein: 1.5g
- Fat: 8.4g
- Saturated Fat: 4.9g
- Sodium: 0mg
- Potassium: 112.5mg
- Fiber: 1.5g
- Sugar: 10.5g
