Make these delicious 2-ingredient chocolate truffles prepared with dark chocolate and cream. These homemade chocolate truffles are so creamy and fancy yet couldn’t be simpler to make!
- Why you will love this recipe:
- Ingredients for Dark Chocolate Truffle
- Toppings
- White Chocolate Truffles
- Vegan Truffles
- Keto Chocolate Truffles
- 2 ingredient chocolate truffles recipe
- Tips
- Storage
- Other Easy Desserts Recipe
Chocolate desserts are some of my favorite ways to enjoy indulgent chocolatey flavours!
There is something to be said about opening a bar of chocolate and eating it directly but the addition of other luxurious ingredients like silky cream is unparalleled!
And why not when the best chocolate truffles are made with just 2 base ingredients – chocolate and cream. Within minutes, anyone can prepare these decadent and elegant candies.
My 3 ingredient chocolate mousse and 2 ingredient truffles are both simple recipes with a wonderful chocolate flavor.
This eggless chocolate orange cake is perfect for birthdays or celebrations.
Why you will love this recipe:
Delicious treats that make for a gorgeous gift
Perfect Valentine’s day treat or Mother’s Day or Christmas
Decadent chocolate dessert for chocolate lovers
Made without condensed milk
Simple ingredients – ingredients are easily available with a quick trip to the supermarket
No bake recipe
Ingredients for Dark Chocolate Truffle
See the recipe card below for full measurements, I used a ratio of 1:1 – equal weight of dark chocolate and cream.
Dark chocolate – use a good quality block of dark chocolate around 50-70%
Chocolate with more than 85% cacao may be too bitter and dry and will require a larger volume of cream
I do not recommend using chocolate chips as they are usually designed to hold their shape when exposed to heat. They tend to have a coating that prevents melting.
Note that if you want to use milk chocolate to make milk truffles, you will need to use a little less cream as the chocolate is already creamy. I would go for a ratio of 1:0.8 chocolate to cream. Ie 300g milk chocolate to 250 mls cream.
Cream – you will need full fat cream in this recipe. Double cream is available in the UK and has a minimum of 48% fat. American heavy cream is the equivalent of whipping cream in the UK – around 36% fat. If you are based in the UK, you can use either whipping or double cream. I have used double.
Do not use single cream or half and half to attempt low fat truffles – they will not set.
Optional/Variations:
Unsalted butter – optional but worth it for truffle recipes that are extra creamy
You can explore different flavors:
Pure vanilla extract
Sea salt
Peanut butter
Coconut, almond, rose extract
Toppings
Choose your favorite topping or make a couple to create your very own selection box!
Cocoa powder or cacao powder
Powdered sugar
Drizzle over melted chocolate
Chocolate sprinkles
Desiccated coconut for light coconut flavor
Nuts such as crushed or powdered pistachio, almonds or hazelnuts
Powdered rose petals
Ground freeze dried strawberries
Crushed candy canes or mints to make Christmas Chocolate Truffles
White Chocolate Truffles
Use white chocolate in place of the dark chocolate however, use only 1/4 of the cream as white chocolate contains cream.
Vegan Truffles
Vegan truffles can be prepared with a vegan dark chocolate and coconut cream.
You can specifically buy coconut cream or buy a tin of coconut milk and skim the cream that has settled at the top
Keto Chocolate Truffles
You can prepare delicious chocolate truffles using sugar-free chocolate and cream. No added sugar dark chocolate is sweetened using sweeteners.
2 ingredient chocolate truffles recipe
Prepare your chocolate by chopping it into small but equal sized pieces. Remember, the smaller you go, the easier the chocolate melts and also it should be at room temperature.
Place this chopped chocolate into a mixing bowl and set aside.
You will need a heavy saucepan.
To start, on a low heat, heat the cream to a simmer. Stir gently with a spatula or whisk to prevent burning at the bottom of the pan.
Once the cream has just started to simmer, remove from the heat.
Pour the cream over the chocolate and allow to stand for a few minutes. As the now hot chocolate begins to melt, it is then safe to stir until a ganache.
In the video, I have heated the cream in the microwave in short bursts until simmering and then poured over the chocolate. Both methods work the same way.
If the cream was not hot enough, microwave the bowl in short 10-15 second bursts.
To this chocolate mixture, you can add various flavourings should you wish.
If you want to make chocolate balls, you can leave the mixture in the bowl.
If you want to cut into squares, then flatten the chocolate truffle mixture into a square or rectangular tray.
Allow to cool to room temperature then cover in plastic wrap and place in the fridge to firm up.
If it is too firm, leave out for a while before handling as it will soften up a little bit.
Using a small cookie scoop or spoon, make small balls out of the mixture and drop onto a baking sheet that is lined with parchment paper. With cold hands, roll into smooth balls. Coat the truffles immediately.
To make squares, place the ganache still in the parchment on a cutting board and slice into equal squares. Coat immediately.
Tips
Chop the chocolate as finely as you can to melt more evenly and faster.
For ganache that is too hard to roll, leave it out for a bit and it should soften.
For ganache that is too soft, pop it back into the fridge or the freezer for just a few minutes. If it remains soft, gently reheat the mixture but setting a bowl over a saucepan with simmering water. Add some more chocolate and mix.
If you have hot hands, wash your hands first in cold water and keep an ice pack covered in a towel to keep your hands cool
To prevent getting your hands dirty, simply cut the truffles into squares rather than rolling into balls. See my method above. This method is also handy if your ganache is either too soft or too hard as it does not need handling.
Keep all of your toppings in separate bowls
Storage
As they are primarily made with fresh cream, homemade truffles are best stored in an airtight container in the fridge.
They will keep well in the fridge for up to 2 weeks and 6 months in the freezer.
They are best served at room temperature so ensure to leave them out for a bit before serving.
If gifting truffles, keep them in the fridge and take them out last minute.
Other Easy Desserts Recipe
Caramel Mousse (2 ingredients, easy)
Turkish Delight Ice-cream
Air fryer Baklava
Instant pot Tapioca Pudding
Vegan Burnt Basque Cheesecake
2 ingredient Vegan Jello/Jelly
3 ingredient Microwave Mug Cake (no egg)
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
2 Ingredient Chocolate Truffles
Equipment
- 1 Bowl
- 1 Spatula
Ingredients
- 150 mls cream double
- 150 grams dark chocolate
Topping
- 2 tablespoon cocoa powder
Instructions
- First prepare your chocolate by chopping it into small but equal sized pieces. 150 grams dark chocolate
- Remember, to keep smaller chunks so chocolate melts quicker and also it should be at room temperature.
- Place chocolate in a mixing bowl and leave it aside.
Stovetop
- In a heavy saucepan add cream and heat it on a low heat. Stir gently with a spatula or whisk to prevent burning at the bottom of the pan. 150 mls cream
- As soon as the cream has just started to simmer, remove from the heat.
- Pour the cream over the chopped chocolate and allow to stand for a few minutes. As the now hot chocolate begins to melt, it is then safe to stir until a ganache.
Microwave
- Add the cream in a microwave safe mixing bowl and heat in 10-15 second short bursts for 35-40 seconds or until simmering.
- Add chopped chocolate and leave it for a couple of minutes. Then mix using a spatula.
Make truffles
- To this chocolate mixture, you can add various flavourings should you wish.
- For round chocolate truffles, leave the ganache in the bowl.
- If you want to make square truffle pieces, set the mixture in a square bowl or tray. I used 15cmx15cmx7cm glass container.
- Allow to cool to room temperature then cover in plastic wrap and place in the fridge to firm up.
- Using a small cookie scoop or spoon, make small balls out of the mixture and drop onto a baking sheet that is lined with parchment paper. With cold hands, roll into smooth balls. Coat the truffles immediately. 2 tablespoon cocoa powder
- To make squares, place the ganache still in the parchment on a cutting board and slice into equal squares. Coat immediately. 2 tablespoon cocoa powder
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
2 Ingredient Chocolate Truffles
Equipment
- 1 Bowl
- 1 Spatula
Ingredients
- 150 mls cream double
- 150 grams dark chocolate
Topping
- 2 tablespoon cocoa powder
Instructions
- First prepare your chocolate by chopping it into small but equal sized pieces. 150 grams dark chocolate
- Remember, to keep smaller chunks so chocolate melts quicker and also it should be at room temperature.
- Place chocolate in a mixing bowl and leave it aside.
Stovetop
- In a heavy saucepan add cream and heat it on a low heat. Stir gently with a spatula or whisk to prevent burning at the bottom of the pan. 150 mls cream
- As soon as the cream has just started to simmer, remove from the heat.
- Pour the cream over the chopped chocolate and allow to stand for a few minutes. As the now hot chocolate begins to melt, it is then safe to stir until a ganache.
Microwave
- Add the cream in a microwave safe mixing bowl and heat in 10-15 second short bursts for 35-40 seconds or until simmering.
- Add chopped chocolate and leave it for a couple of minutes. Then mix using a spatula.
Make truffles
- To this chocolate mixture, you can add various flavourings should you wish.
- For round chocolate truffles, leave the ganache in the bowl.
- If you want to make square truffle pieces, set the mixture in a square bowl or tray. I used 15cmx15cmx7cm glass container.
- Allow to cool to room temperature then cover in plastic wrap and place in the fridge to firm up.
- Using a small cookie scoop or spoon, make small balls out of the mixture and drop onto a baking sheet that is lined with parchment paper. With cold hands, roll into smooth balls. Coat the truffles immediately. 2 tablespoon cocoa powder
- To make squares, place the ganache still in the parchment on a cutting board and slice into equal squares. Coat immediately. 2 tablespoon cocoa powder
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Dal Paratha is an Indian flatbread recipe made using wholewheat flour, leftover dal and spices. Dal ka Paratha is a quick and easy recipe that can be prepared for a filling breakfast, brunch or lunch.
I have used leftover Gujarati toor dal but you can use any other dal to make Chana Dal Paratha or Moong Dal Paratha.
- Ingredients
- How to make Dal Paratha
- Dal Paratha Tips
- Serving Suggestion
- Storage
- Other Indian Flatbread Recipes
The only time I’ve seen my Mum preparing these paratha is when we have a small container of leftover dal.
Of course, no one wants to finish it off so it sits in the fridge for a few days before ultimately transforming into paratha.
The dal paratha are healthier than plain paratha as they are filled with protein from the dal. They barely require flavouring as the dal will already have its own.
The recipe is so versatile and easy to make anytime of the day. You can use any leftover dal, we sometimes use Spinach Chana Dal or Gujarati Chana Dal
If you are feeling lazy, these Dal Paratha are a quick and delicious meal. Simply mix chapatti atta, leftover dal and some spices. Serve with yogurt, raita or pickle.
They are great to transport for the day in lunch boxes or day road trips.
If you love this recipe, you can of course boil some dal directly.
Ingredients
Full ingredients with measurements are available in the recipe card below at the end of this post
Atta – you will need chapatti flour for this recipe, use white, brown, chakki, wholemeal or multigrain flour . The same flour we use to make our round and soft Gujarati Rotlis .
Leftover Dal – mostly likely you will use leftover dal but you can boil dal and use it directly in this recipe. You just need to use more of the spices.
Dal recipes: Garlicky Moong Dal , Sultani Dal , Trevti Dal , Mag ni Chutti Dal , Dhaba Dal Fry
Another brilliant leftover dal recipe is Gujarati Dal Dhokli
Yogurt – use any plain yogurt. It helps with making soft paratha.
Ginger-garlic paste – this is optional depending on your preference and ingredients in dal. You may also want to leave out the garlic if you are taking the paratha away for travelling to avoid a strong smell
Green chillies – again optional depending on the ingredients you used in your daal. If using, use minced fresh green chili
Spices – red chilli powder, turmeric or amchur – add these to your spice level and based on the spices already in your dal
Sesame seeds – sesame seeds add a really wonderful flavour and texture.
Methi – optional, use fresh fenugreek leaves for extra flavour. I love paratha with lots of fresh methi – the taste is unparalleled!
Oil plus extra for cooking – you can use ghee as well
How to make Dal Paratha
In a big bowl place all the ingredients and mix well with your hands. If using leftover dal, decide which ingredients you will need to add.
Add water little by little and knead a soft but pliable dough. You may not need much water as dal has its own moisture.
Pour a little oil over the dough and knead for a few seconds.
Cover the dough with a clean kitchen towel and allow to rest for 10-12 minutes.
When you are ready to make paratha, once again knead the dough for one or two minutes.
Then divide the dough into equal size and make round balls.
Dust the flour on the working surface, first roll one ball into a circle using rolling pin/velan.
Heat griddle or tawa on a medium heat.
Place a rolled paratha on the griddle and cook for 20-30 seconds or until the top starts to brown and slightly bubble.
Turn the paratha over using a spatula, apply little oil onto the top and continue cooking for about 30-40 seconds or until dark brown spots appear.
Flip it over one more time, and apply oil to this side.
Carefully press down all over.
Turn over again and repeat on the other side until you have the desired crispiness.
Keep each paratha warm, while you repeat to cook them all.
Dal Paratha Tips
You can use whichever dal you have leftover whether it is made from chana dal, toor daal, masoor dal, yellow moong, green moong or mixed lentils
The ingredients you add to the dough depends on the flavour and spiciness of the leftover dal.
The amount of flour you add depends on how much moisture your dal has. As an approximate, go for half a cup of dal to one cup aata/flour.
I recommend first mixing dal without adding any water and then add water when you have thoroughly mixed the dough.
For flavour, add chopped fresh methi leaves to make Dal Methi Paratha or coriander leaves.
Serving Suggestion
Serve hot Dal Paratha with plain yogurt or raita such as butternut squash raita or roasted tomato raita
Sweet Lassi is a great cooling drink with paratha or simply make a steaming cup of Karak Chai .
Paratha go great with this Instant Keri no Chundo , Instant Raiti Gor Keri or Keri no Murabbo
Storage
As these paratha are made with leftover dal, they should not be stored for long periods.
Keep leftovers in an airtight container in the fridge and reheat on the tawa.
You can freeze the dal paratha in a stack by placing foil or parchment between each piece. Reheat on the stove from frozen.
Other Indian Flatbread Recipes
Masala Lachha Paratha
Patta Gobi Ka Paratha
Palak Paneer Matar Paratha
Crispy Ajwain Paratha (Triangle Paratha)
Bedmi Paratha
Plain Thepla
Masala Bhakhri
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Dal Paratha
Equipment
- 1 Bowl
- 1 flat worktop
- 1 Rolling Pin ,belan, velan
- 1 flat pan tawa
- 1 Spatula flat
Ingredients
- 2 cup whole wheat flour or more
- 1 cup dal cooked lentlis
- 3 tablespoon coriander freshly chopped
- Salt to taste
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 teaspoon green chillies minced
- 3 tablespoon yogurt mild
- 1 teaspoon red chilli powder
- 1 teaspoon turmeric powder
- 1 teaspoon sesame seeds
- 2 tablespoon oil
- Oil for shallow frying
Instructions
- In a big bowl place all the ingredients except oil ( for shallow frying ) and mix well with your hands. 2 cup whole wheat flour, 1 cup dal, 3 tablespoon coriander, Salt to taste, 1 teaspoon ginger paste, 1 teaspoon garlic paste, 1 teaspoon green chillies, 3 tablespoon yogurt, 1 teaspoon red chilli powder, 1 teaspoon turmeric powder, 1 teaspoon sesame seeds, 2 tablespoon oil
- Add water little by little and knead a pliable dough (Only if needed)
- Cover the dough with a clean kitchen towel and rest it for 10-12 minutes.
- When you are ready to make paratha, once again knead the dough for one or two minutes.
- Then divide the dough into equal size and make round balls.
- Dust the flour on the working surface, first roll one ball into a circle.
- Heat griddle or tawa on a medium heat.
- Place a rolled paratha on the griddle and cook for 20-30 seconds or until the top starts to brown and slightly bubble.
- Turn the paratha over using a spatula, apply little oil and continue cooking for about 30-40 seconds or until dark brown spots appear. Oil for shallow frying
- Flip it over one more time, and using the spatula, apply oil.
- Carefully press down all over.
- Turn over again and repeat on the other side until you have the desired crispiness.
- Keep each paratha warm, while you repeat to cook them all.
- Serve hot with raita or plain yogurt and pickle.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe was posted on our blog on the 5th of August 2018 since I have updated the post with new content and pictures.
