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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{ 16 comments… read them below or add one }
I can’t believe truffles that LOOK this good are this easy to make! Trust ella. I’m all over this! Two ingredients! Easy to make! And if they’re HALF as good as they look, so worth it! Thank you!
MusEditions’s last blog post..Here’s to ?H??a meme!
They’re awfully good, Muse. I like that they’re not cloyingly sweet in the center. And soooo easy! I used a hand mixer on the cream cheese because I got impatient with waiting for it to soften all the way, but a little elbow grease will get the job done.
You’re not trying the linzers, eh?
Oh come on Ella….these CAN’T be as good as the other “easy” truffles. Impossible. ;o)
If you consider that you may have to take out the mixer, and then clean the mixer and melt the chocolate (and clean that) and then cool the chocolate… it looks like a little bit more work… at least in clean up.
I am making your other recipe as holiday gifts for everyone. They really ARE decadent….people stepping over each other to get to them I tell ya. It’s a dark chocolate lover’s dream.
They’re different but still tasty.
Faster. Simpler flavor combo. Cleanup’s really nothing, even with a hand mixer.
I’m glad you and your family and friends are enjoying the others. They do make a good gift. Sounds as if you need to buy chocolate in bulk now, if you aren’t already!
I am hoping to take these to a ladies’ dinner tonight and am trusting they are QUICK! I have an hour and fifteen minutes to shop and make… and I am *EXCITED!* (((((HUGS))))) sandi
(((((HUGS))))) sandi’s last blog post..Prayer Monday
Oh, they’re quick! I hope they’re a hit tonight! {{{hugs!}}}
Ok So I just ran into your site and I’m in heaven here.
This will be my first time making any sort of truffle this Christmas and i was wondering… what are the pros and cons between this and your Easy Chocolate truffles because i have read both. Also i was wondering if you tried doing the filling of these truffles a different flavor then the outside?
Hi, Future! I love your name. I’m so glad you found my blog and hope you’ll be back often. Bring some friends too!
These truffles can be made almost on the spur of the moment. The others really do need a good, long chill before forming. They’re stickier too, but they’re richer and the flavor’s more complex. I haven’t flavored the fillings but I used to add a few droplets of peppermint oil to melted carob when I made treats for my golden retriever (dogs can’t have chocolate) and that worked well. I don’t see why you couldn’t try it with the truffles, the filling or the chocolate. I think a tiny bit of orange extract would be great. Chocolate and orange are a wonderful pair.
Thanks for the question and please post your results, if you have time. There’s always somebody reading old posts for the first time and we all learn from each other. Hope you had a wonderful Thanksgiving!
Lol Thank you.. My FI’s last name is actually Fogle.. Lol so i try to make interesting names on accounts Lol. I will definately post my results. I’m making these to put in my goodie bags for Christmas. I make them for my coworkers, family and friends.. this year the list is kinda long so i’m thinking something easy to make that looks like it was hard and took a long time to make that i can make alot of… Truffles! I’ve got 39 people i’m making for so this will be great! Thanks!
39 people??!! Oh, my…what a thoughtful gift and what a thoughtful person you are. They will indeed think you spent more time than you did and those little mini-muffin liners I put them in really dress them up. If you belong to a warehouse store, they usually sell Philadelphia brand cream cheese (my favorite) in 5-pound blocks. You can get a couple dozen BATCHES from that and save a fair amount of money to boot. And if you don’t need all 5 pounds, this cheesecake I make uses 30 ounces.
Happy truffling!
Yes 39. Lol I love baking right around Christmas and im hoping that i only have to make a few batches of these.. i’m only giving 3 per person because i have alot of other food goodies i’m making too..
homemade peppermint bark, puppy chow (my fav!), truffles, chocolate dipped pretzels, and sugar almond crackers. Then some more things too, always gets me into spirit
They will love your for the rest of your life! What on earth is puppy chow?
Puppy Chow.. aka amazing.
Ingredients:
1/2 cup Peanut Butter
1/4 cup Butter
1 cup Chocolate Chips
1/2 tsp. Vanilla
9 cups Crispix cereal (any flavor)
1-1/2 cups Powdered Sugar
1. Combine peanut butter, butter and chocolate chips in a microwave safe bowl.
2. Microwave for one minute then stir to blend all ingredients thoroughly. Add 1/2 tsp. vanilla. Stir well.
3. Place the 9 cups of Crispix cereal in a very large bowl.
4. Pour the peanut butter-chocolate mixture over the cereal and toss evenly, making sure all the cereal gets a good covering.
5. Coat with powdered sugar, sprinkling evenly over the cereal and tossing as you sprinkle to cover each piece well.
ITS SO GOOD.. i could eat so much!
Wow, Future, this Puppy Chow stuff looks addictive! Thank you so much for sharing the recipe. I have a good recipe here for oven “fried” chicken that uses Crispix, so next time I make it I know where the rest of the box will go. Or vice versa! Yum, thanks again!
I made your easy truffles recipe and yes they are easy except I had a hard time when I dipped them. I used a wooden skewer and when I dipped them I had a very hard time getting them off the skewer. Is there a trick? Thanks
Hi, Diane. I use the tines of a fork to gently push them off if they need help. Sometimes I skewer too deeply and have to do that. Thanks for the question — and for stopping by — and I hope that helps!