These easy and decadently lush 3 ingredient chocolate truffles are fabulous for any celebration, or just to have siting in the fridge for whenever those chocolate craving hits. Easily made vegan and paleo, naturally free from gluten and grains.
This post may contain affiliate codes which I earn a small commission off. This costs you no extra (in fact you get a discount) and is a great way to support my work for free.
Easter is just around the corner and while me and my family will absolutely be enjoying some Easter eggs, a lot of our celebrating will be done with homemade chocolate snacks too. Easter eggs are fun- but also insanely overpriced these days (surely I’m not the only one who has noticed?) and pretty darn wasteful of all that tin foil. We love these boo book eggs for a foil-free version, and our favourite sugar free eggs are these carob ones by the carob kitchen.
I digress. 3 ingredient chocolate truffles! Fudgy. Decadent. Melt-in-your-mouth. But also easy and a fun recipe to make with little helpers (but beware the very messy chocolate hands that will ensue).
History of the 3 ingredient chocolate truffles
This recipe has been sitting over on my instagram for many years. It’s one of many I hoped to finally give a permeant spot on the blog, and, I do with a sigh of relief as it ticks off just one more recipe on my blog to-do list.
A few years ago this images graced the cover of Nourish magazine, and have been featured all over the place- so perhaps you’ve seen them around. Or perhaps not.
Anyway, looking back at the photo catalogue they are filled under ‘before 2020’ so they’re from back then sometime, and they came about purely by accident.
I was making a chocolate ganache for something- I really can’t remember what but I think it was a brownie. I was still very much working on my chocolate skills (I still am actually) and I remember over mixing the chocolate and cream- it spilt, and no matter how much more I mixed it, it only got worse.
Chocolate is a fickle ingredient, but we forgive because we love it so. I wasn’t willing to throw out the chocolate mess but I also wasn’t willing to eat it. Chocolate isn’t just about taste- as we all know its also about texture and there is nothing decadent or enjoyable about a split chocolate ganache.
So, entered my problem solving brain. I knew adding a third, high-fat ingredient could help to emulsify the ingredients back together + what I had on hand that day was nut butter. It was a peanut hemp nut butter from memory, but since that time I’ve made these with countless other nut butters and landed on two favs: cashew or hazelnut butter.
It doesn’t get much more simple than this, and yay for that. You’ll need;
- 70-80% dark chocolate- but beware, the better quality your chocolate, the better quality your truffles. Choose a chocolate that uses cacao butter (and not oils) and tastes fantastic. My two favs are Green and Blacks and Whittakers, and if I can’t get those I use Lindt. Loving earth is great too. For chocolate chips I love these ones here.
- Coconut cream or pure cream. Both work well, I’ve tried them many times. For coconut cream the brand does matter. Ayam has the best texture, but personally I don’t like the taste. Honest to goodness has the best flavour, but sometimes the coconut cream is oily- this is still the brand I recommend though. If using dairy- pick whatever cream you like, but thick, pure cream gives teh best results. You can use whipping cream too.
- Cashew butter or nut butter of choice.
Looking for more chocolate snacks? you might enjoy:
- Almond date chocolate balls
- Paleo chocolate coconut slice (coconut rough slice)
- Tahini hot chocolate gummies
- Hazelnut, raspberry ganache bars
- Paleo vegan chocolate bread
- Healthy chocolate vegan ice-creams
I hope you enjoy these 3 ingredient chocolate truffles as much as we do! if you make them, we would love to hear from you below- your comments and reviews help others find this recipe too.
These 3 ingredient chocolate truffles are fabulous for any celebration, or just to have siting in the fridge for whenever those chocolate craving hits. Moorish, fudgy and customisable they’re easily made vegan and paleo, naturally free from gluten and grains.
- 250g quality, 70% dark chocolate (see notes)
- 150g pure cream or coconut cream ( see notes)
- 1/2 cup cashew, hazelnut or peanut butter
- Optional; 1/4 cup of chopped nuts, coconut or freeze dried berries to roll truffles in
- If you are using coconut cream you may need to remove the contents of the can and blend it together until uniform. This will vary between brands and weather, but if your coconut cream is not uniform blend it (or whisk it) until it is. You need to measure the coconut cream only once the entire contents of ethnic can is uniform.
- Very finely chop the chocolate. You can do this with a knife, you can grate the chocolate, or you could throw it into a food processor and pulse until fine. Whatever you do, make it nice and fine or the chocolate won’t melt as needed.
- Stove top directions. Place very finely chopped chocolate into a heat proof bowl with coconut cream. Add 2cm water to a small saucepan and bring to a boil, then reduce heat to a simmer. Place bowl to sit on the rim of the saucepan. Heat, without stirring, until the coconut cream is hot and the chocolate looks glossy and partially melted. Microwave method. Place finely chopped chocolate and coconut cream into a microwave safe bowl. Heat in 15 second increments, chocking in-between, until the coconut cream is hot and the chocolate looks glossy and partially melted.
- Remove bowl from heat and whisk together. If the mixture begins to separate a little it’s mixed enough. Add the nut butter and mix through until glossy and uniform. Place bowl in fridge for 2+ hours, or until completely set.
- Remove bowl from fridge and measure out a dessert spoon of mixture. If you want uniform balls, I make mine to 25g each (this makes 20 balls). Using dry hands, roll into a ball and place on a lined plate or tray. Repeat until all mixture has been used.
- If doing optional coating, roll truffles into your desired coating.
- Place in fridge for 15 minutes to set.
- Store in the fridge in an airtight container for up to 1 week.
- You can use darker chocolate if you like, but note that your truffles with be firmer than the recipe as written.
- Coconut cream varies a lot between brands. I recommend Honest to Goodness or Ayam.
Keywords: Chocolate truffles, nut butter, easter