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!
Notes
Know the ratio. This recipe uses a 3:2 chocolate-to-cream ratio, so the cream is ⅔ the weight of the chocolate. For example, 150 grams of chocolate needs 100 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.
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.
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.