Three Ingredient Truffles

Usually, I start off with some descriptive paragraphs on why you should make whatever recipe. This time, however, I will just say – 3 ingredients, 30 minutes, and show you a picture.


See those? Those showstopping, fancy, people-won’t-believe-how-easy-they-are-when-you-bring-them-to-a-holiday-party truffles? They can be yours in 30 minutes with a little patience and this recipe. Major brownie (truffle) points are in store for you.

For these truffles, you just make a think ganache, let it cool, and roll it into balls. Don’t let the term ganache scare you. I know that it sounds super fancy and you hear it all the time on Food Network and GBBO, but it’s just a fancy way of saying I mixed chocolate chips with some cream and walked away. You can use a lot of cream to make a ganache to decorate cake (like this one) or just use a little bit to make a thicker ganache for these truffles.


  • 1/2 cup heavy whipping cream
  • 2.5 cups chocolate chips (dark is better, but up to you)
  • Cocoa powder, for dusting


  1. Heat the cream over medium-low heat. DO NOT LET IT BURN. You want it to be just this side of simmering, so stir it constantly. Once you start to see a bunch of steam, it’s almost ready.
  2. In a dry, heatproof bowl, add the chocolate chips. Pour the hot cream over the chips, and let sit for about 5 minutes. You should give the chocolate time to melt. Once it has, mix the cream and chocolate. It will look grainy at first and seem like it won’t come together, but keep mixing. It will.
  3. Let the ganache cool, either in the fridge or outside this time of year.
  4. Once it has cooled and solidified, roll the ganache into balls and place them on a cookie sheet lined with parchment paper. I find that coating my handings in vegetable oil helps with this step.
  5. Then, roll the balls in cocoa powder. Serve, and enjoy!

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