Quick two ingredient truffles

Truffles made with only two ingredients? Absolutely. They’re even easier than the Easy Chocolate Truffles I posted in February and much faster, as no long chilling is needed. They’re a wonderful holiday treat.

The recipe was hanging near the baking chocolate at the market, and having been created by a chocolate company it not only used a lot but also made sure there was some left over, although not much. I really dislike recipes that leave me with an ounce of this or a chunk of that so I streamlined it, reducing the yield and swapping out squares of chocolate for chips. I adjusted the proportions so the usual 6 or 12-ounce bags of chips can be used along with a no-waste, no-leftovers 3-ounce brick of cream cheese.

I used dark chocolate chips and finished some with a dusting of cinnamon, others with the nut-sugar-cinnamon filling I use in rugelach. Ground nuts, cocoa or sprinkles could be used or you can leave them plain. Like all fast home-made truffles, these will never be mistaken for the exquisite and expensive store-bought truffles that are double-enrobed with tempered chocolate. If you ever want to try that sort of confection at home, Jacques Torres’ recipe is probably as good as it gets.

Two Ingredient Truffles

Adapted from Baker’s Chocolate

3 oz cream cheese, softened
3 oz chocolate chips or morsels

6 oz chocolate chips or morsels

Melt the 3 ounces of chips on the stovetop or in a microwave, as directed on the package. (If you are using a brand that does not include melting directions, see the melting tips at Nestle.)

In a small bowl, beat the cream cheese until creamy. Add the melted chocolate and blend well. Cover and refrigerate until firm, about 15 minutes.

Line a baking sheet or pizza pan with wax paper or parchment. Form the chocolate/cheese mixture into balls and place on the sheet. [If you make them large-marble size, you'll have about 18. ~ ella.]

Melt the remaining chocolate. With a fork or skewer, dip each ball into the chocolate, letting excess drip back into the bowl or pan, and transfer back to the baking sheet. Decorate as desired.

Refrigerate until chocolate is set, about an hour.

Yield: 12 to 18, depending on size.

Ella’s note: From the “I wasted time so you don’t have to” department. I was curious to see if the chocolate would set faster if the truffle balls were frozen before dipping, not just chilled. I tried a few that way and discovered the chocolate will set very quickly but submerging frozen truffles caused the melted chocolate to cool too much too quickly. I had to re-melt it, so there is absolutely no savings in time or convenience that way.

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Tagged as: chocolate, Christmas, easy, Hanukkah, quick