Make the best milk chocolate truffles with just 3 ingredients. This dessert is so easy anyone can make it. They’re rich, creamy, and melt in your mouth. Think chocolate butter.
Made from a simple mix of chocolate and cream, the ganache is smooth and velvety. It melts slowly as you eat it, coating your mouth in pure milk chocolate.
They’re perfect for gifting, but they also make a great little treat to enjoy at home.
What Is a Chocolate Truffle?
A chocolate truffle is basically a little ball of ganache. It’s melted chocolate and cream mixed together until smooth, then chilled. Once set, it’s rolled into balls and dusted in cocoa powder or other toppings.
They’re called truffles because they look like, well… truffles.
Why These Are the Best Milk Chocolate Truffles
There’s a reason these truffles never disappoint.
- It’s beginner-friendly. The recipe uses just a few ingredients and basic steps. It’s easy even if you’ve never made truffles before.
- They’re delicious. The creamy ganache and high-quality milk chocolate create a rich, smooth, melt-in-your-mouth bite.
- They’re customizable. You can easily switch up the flavors, coatings, or mix-ins to suit your taste and the occasion.
- They’re perfect for gifting. Rolled in cocoa and placed in liners or a small box, they make a beautiful homemade gift.
Ingredients You’ll Need
This has to be one of the shortest ingredient lists ever.
Chocolate. Use high-quality chocolate for the best flavor and texture. I use Guittard here, but back home in the Philippines, I use Belcolade, a premium Belgian chocolate brand. It’s a bit on the pricier side but it’s worth it.
Heavy cream. Use full-fat heavy cream for a smooth, stable ganache. Lower-fat creams will make the mixture too thin.
Cocoa powder. For coating the truffles. Dutch-processed gives a darker, smoother finish, while natural cocoa has a slightly sharper chocolate flavor.
How to Make Milk Chocolate Truffles
Milk chocolate truffles are one of the easiest desserts you can make. Here’s how.
Melt the chocolate and cream. Place the chocolate chips and cream in a large microwave-safe bowl. Microwave on high for 1 minute.
Whisk. Whisk until the chocolate is fully melted and the mixture is smooth. If the chocolate isn’t completely melted, microwave in 10-second intervals, stirring between each, until smooth.
Chill the ganache. Cover the chocolate with plastic wrap. Refrigerate until firm, about 2 hours. Or freeze it if you need it to firm up faster.
Roll and coat. Scoop ganache and roll into balls, then coat in cocoa powder. Serve and enjoy!
Tips for Perfect Chocolate Truffles
Follow these tips to make sure your truffles turn out perfectly every time.
- Chop chocolate bars. If you’re using chocolate bars instead of chips, chop them into small, even pieces so they melt faster and more evenly.
- Do not overheat the chocolate. Microwave for 1 minute to start, no more. If using less chocolate, reduce the time. Burnt chocolate is almost impossible to fix.
- Know the ratio. This recipe uses a 2:1 chocolate-to-cream ratio. For example, 100 grams of chocolate needs 50 grams or mL of cream. Scale as needed.
- Weigh as you go. Place your mixing bowl directly on a kitchen scale and pour ingredients in while weighing. That way you can measure accurately and adjust the amounts as needed.
- Taste and adjust the sweetness. If you have dark chocolate on hand, you can mix it in to balance the sweetness. Just be sure to add more cream to maintain the right consistency. I personally use a 75/25 mix.
- Let the ganache set fully. Refrigerate until firm before scooping. If it is too soft, shaping will be messy.
- Use gloves when rolling. They help prevent the chocolate from melting too quickly from the heat of your hands. As a bonus, your hands stay cleaner too.
- Dust your hands or gloves with cocoa powder. Lightly coat them before rolling so the chocolate doesn’t stick.
Flavor Variations
Once you master the base, you can experiment with flavors and make them your own.
- Sea Salt: Sprinkle flaky sea salt on top for a sweet and salty finish.
- Espresso: Add 1 teaspoon espresso powder to the cream for a subtle mocha flavor.
- Hazelnut: Stir in a spoonful of Nutella or finely chopped toasted hazelnuts.
- Coconut: Roll the truffles in shredded coconut instead of cocoa powder.
- Dark Chocolate Blend: Swap half the milk chocolate for dark chocolate for a richer flavor.
- Peanut Butter: Mix in 1 to 2 tablespoons creamy peanut butter for a Reese’s-style twist.
- Orange: Add a little orange zest to the ganache for a bright citrus note.
- Alcohol-Infused Add 1 tablespoon vodka, rum, Irish cream, or your favorite liqueur for a subtle kick.
How to Store Chocolate Truffles
Store chocolate truffles in an airtight container in the refrigerator for up to 2 weeks.
Let them sit at room temperature for 10 to 15 minutes for that melt-in-your-mouth texture. Coat the truffles with more cocoa powder just before serving to refresh their look and texture.
Can You Freeze Chocolate Truffles?
Yes.
Place the truffles in a single layer in an airtight container. If stacking, separate layers with parchment paper. Freeze for up to 2 months.
To thaw, transfer them to the refrigerator overnight. Coat the truffles with more cocoa powder just before serving.
Milk Chocolate Truffles (Easy 3-Ingredient Recipe)
Instructions
- Place the chocolate chips and cream in a large microwave-safe bowl. Microwave on high for 1 minute.
- Whisk until the chocolate is fully melted and the mixture is smooth. If the chocolate isn’t completely melted, microwave in 10-second intervals, stirring between each, until smooth.
- Cover the chocolate with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate until firm, about 2 hours. Or freeze it if you need it to firm up faster.
- Scoop and roll into balls, then coat in cocoa powder. Serve and enjoy!
