Fail-Proof 3-Ingredient Chocolate Truffles

It’s Mother’s Day today, so first of all, I would like to wish all mothers a very HAPPY MOTHER’S DAY! Thank you for all your hard work all these years, giving us all your love and bringing each of us up so well. 

My mother loves Awfully Chocolate (a Singapore homegrown chocolatier shop)’s Chocolate Truffles, but with the circuit-breaker in response to the covid-19 pandemic in Singapore, I am not sure if Awfully Chocolate is still open. 

So I thought to myself: what if I made them by myself, won’t that show my sincerity than store-bought ones? I found a recipe online and tweaked it slightly and there you have it – Fail-Proof 3-Ingredient Chocolate Truffles. 

Chocolate Truffle Ingredients

You need just 3 ingredients for this recipe – 60-70% dark chocolate, unsweetened cocoa powder and whipping cream. Any brand is fine, don’t worry.

Just remember that the ratio for the chocolate to whipping cream is 2:1. I used 200g of chocolate (2 slabs) and 100ml of whipping which made around 20 pieces of chocolate truffles. 

Steps for making Fail-Proof 3-Ingredient Chocolate Truffles:

  1. Heat up the whipping cream in either microwave (30 seconds should do) or over low flame on the stove in a pot.
  2. Chop the chocolate into small pieces.
  3. Throw the chopped chocolate pieces into the warmed-up whipping cream and whip until smooth.
  4. Spread the chocolate evenly onto a shallow baking tray (8″x8″ tray worked well for me). 
  5. Put the tray into the fridge to chill for 30 minutes (DO NOT put into the freezer department – you are going to have a hard time working with frozen chocolate).
  6. After 30 minutes, take the chocolate tray out. Your chocolate should be nice and hard now. Leave it to thaw for 5 minutes so the chocolate is semi-solid, which makes it easy to work with. 
  7. Using a teaspoon, gently roll and scoop out enough chocolate and form into a ball. Since my cocoa powder comes in a box, I basically just dump the chocolate ball into the box of cocoa and just roll it around. 
  8. Do it until you have used up all the chocolate in the tray, put them in an air-tight container or whatever box you want and these babies will last for about a month in the fridge. 

Chocolate Truffles

That’s it, don’t they look just gorgeous? They looks every bit as good as store-bought ones and even my picky  mother agreed they look and taste awesome. If a cooking idiot can make this, so can anyone. 

Give this recipe a try and let me know how it turns out in the comments below. I made this post as an afterthought because the chocolate truffles turned out so well, so I didn’t think to take pictures of the steps as I was making it. If you really need a video demonstration, just type “video demonstration” in the comments below and I will make one the next time I make these again.

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