2 Ingredient Chocolate Truffles Food

CHOCOLATE TRUFFLES

Steps:

• *For many different flavor ideas, including coffee, raspberry, coconut, and peppermint truffle, be sure to scroll up earlier in this post!To make the chocolate truffles, chop chocolate finely so it will melt more quickly and evenly. If using coconut milk, be sure it's the full-fat canned type. Heat the milk or cream just until it barely begins to boil. Pour over the chocolate, add the salt and vanilla if using, and stir until smooth. Refrigerate at least 2 hours, or until firm enough to scoop out and roll balls with your hands or a mini cookie scoop. If desired, roll truffles in cocoa powder, sprinkles, crushed walnuts or almonds, coconut, powdered sugar, or melted chocolate. Set on a parchment-lined plate, and refrigerate or freeze until ready to serve. Leftover truffles can be refrigerated for 1-2 months. View Nutrition Facts

TWO-INGREDIENT TRUFFLES

Steps:

• Make the truffle base:
• Set a heat-safe medium bowl over a medium saucepan filled with an inch or two of water (the bottom of the bowl should not touch the water in the pot). Heat over medium heat until water is simmering, then add cream to bowl and heat until warm, about 3 minutes. Add chocolate and cook, stirring constantly, until melted, about 3 minutes (or up to 5 minutes if using chocolate chips).
• Carefully remove the bowl from the saucepan and pour chocolate mixture into a second heatproof bowl or pie pan (preferably made from metal, since it cools more quickly). Let cool at room temperature 15 minutes, then freeze until truffle base is firm, about 1 hour.
• Line a baking sheet with parchment or wax paper. Once chocolate mixture has chilled, use a teaspoon, melon baller, or small scoop to drop truffle mixture by the heaping teaspoonful onto the prepared sheet. Form truffles into balls by rolling them quickly between the palms of your hands. This process is a little messy, so wash your hands in cold water halfway through rolling, if desired. Freeze truffles on prepared sheet for 20 minutes.
• Meanwhile, prepare your choice of topping:
• Curry-Coconut In a medium bowl, mix together the curry powder and shredded coconut.
• Orange-Pistachio Finely chop the grated zest and pistachios by hand or using a food processor. Place in a medium bowl and roll the truffles in the mixture, pressing slightly to adhere the topping.
• Strawberry-Black Pepper Place strawberries in a resealable plastic bag. Use a rolling pin or other heavy object, crush the strawberries until a mix of small pieces and powder is formed. Place in a medium bowl and mix in the pepper.
• Caramel-Corn Finely chop the peanuts by hand or using a food processor. Finely chop the popcorn by hand or add to the chopped peanuts in the food processor and pulse a few times until popcorn is in small pieces. Mix the peanuts and popcorn in a medium bowl.
• Finish the truffles:
• Once chilled, roll truffles in the topping of your choice (see above), pressing slightly to adhere the ingredients to the truffles. Store finished truffles in the refrigerator up to 5 days; remove to room temperature for 15 minutes before serving.