Elegant, indulgent, and unbelievably simple—you only need TWO ingredients to make this easy chocolate truffles recipe! Creamy, fat-rich coconut milk makes each bite lusciously smooth and satisfying. And, you can use any chocolate you like, whether it’s milk, dark, or white!
Personally, I choose to use a dark chocolate with 60% cacao or more to cut down on the added sugars and increase the antioxidant benefits from the cocoa. If you’re a 3-ingredient risk-taker, you can even coat your dark chocolate truffles in cocoa powder for an extra chocolaty, antioxidant boost! A quick, easy, and cleaner holiday treat to enjoy this season—or give as a DIY Christmas gift to the lucky choco-holic in your life!
1/2 cup canned full-fat coconut milk
10 oz dark chocolate, or chocolate of choice
Before measuring out coconut milk, blend milk or shake can thoroughly so it’s well-integrated and there are no clumps.
Finely dice chocolate and add to a bowl. (Use dairy-free chocolate for vegan & dairy-free truffles, or 100% dark for paleo truffles.)
Add coconut milk to a saucepan and heat until warm and just beginning to simmer, but not boiling.
Remove saucepan from heat, add chocolate, and stir. Cover with a lid to trap the heat.
Allow to sit for 5 minutes and then gently stir—keeping the heat trapped as much as possible—until melted. Microwave to finish melting if needed.
Transfer mixture to a dish and place dish in the fridge few hours, until set and mostly solid. When a knife comes out mostly clean, it’s ready!
Use a mini cookie scoop (1-Tbsp size) to scoop out small truffle balls.
OPTIONAL: Roll truffles in cocoa powder to coat, shaking off any extra powder.
Transfer truffles to a parchment-lined tray or plate and store in the fridge for a few hours, until set.
Thaw at room temperature for 10 minutes before serving for softer, creamier truffles!
Store in an airtight container in the fridge for 5-7 days.
Yields 18 truffles
Per truffle: 1g fiber | 6g sugars
*Nutrition calculated using 60% dark chocolate.
Serving: 1 truffle