2-Ingredient Cocoa Condensed Milk Truffles Tips, FAQ & printable recipe

Tips for success

For the cleanest slices, use a sharp chef's knife and dip it in hot water before each cut. Wipe the blade dry with a clean towel between cuts to prevent sticking.

If the chocolate starts to soften as you work, return the block to the fridge for a few minutes to firm up again.

Dust the truffles with cocoa just before serving to keep the surface looking fresh and powdery. If you dust them too far in advance, the cocoa may absorb moisture and become patchy.

For a more intense cocoa flavor, you can roll the cubes in cocoa rather than just dusting them.

Variations

• Espresso Truffles: Add 1 tablespoon of instant espresso powder to the warm condensed milk before folding in the cocoa. The coffee enhances the chocolate flavor and adds a subtle depth. Dust with cocoa as usual.
• Spiced Chocolate Truffles: Fold 1/2 teaspoon of ground cinnamon and a pinch of cayenne pepper into the cocoa mixture. The warm spice gives a gentle heat that complements the rich chocolate. Dust with a mixture of cocoa and cinnamon.
• Salted Caramel Swirl: Drizzle 1/4 cup of caramel sauce over the chocolate mixture in the pan, then use a knife to create swirls. Sprinkle with flaky sea salt before chilling. The salty-sweet contrast is irresistible.
• Orange Zest Truffles: Stir 1 tablespoon of orange zest into the warm condensed milk before adding the cocoa. The citrus brightens the chocolate and adds a fragrant aroma. Dust with cocoa and a little extra orange zest.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 2 weeks. Let stand at room temperature for 5 minutes before serving.

Freezer

Freeze the truffle cubes in a single layer on a baking sheet, then transfer to a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight.

Reheat

No reheating needed. Serve chilled or at room temperature.

Store the truffles in an airtight container in the refrigerator for up to 2 weeks. Separate layers with parchment paper to prevent sticking. Bring them to room temperature for about 5 minutes before serving for the best texture and flavor.

These truffles are perfect for making ahead. Prepare the mixture, chill it in the pan, and keep it in the refrigerator for up to 3 days before slicing and dusting.

Alternatively, slice and dust the truffles, then store them in an airtight container in the fridge for up to a week.

Serving ideas

Serve the truffle cubes chilled or at room temperature. They are beautiful on a dessert platter, alongside coffee, or as part of a candy assortment.

For a touch of elegance, place each cube in a mini paper candy cup. The dusting of cocoa adds a slight bitterness that balances the sweetness of the condensed milk.

These truffles also make thoughtful homemade gifts. Place them in a decorative box lined with parchment paper and add a ribbon. They are sturdy enough to travel well when kept cool. Enjoy them as a sweet ending to a meal or as a midday indulgence with a cup of tea.

Frequently asked questions

Recipe card

2-Ingredient Cocoa Condensed Milk Truffles

Prep 15 minCook 5 minRest 2 hTotal 2 h 20 minServes 16

Ingredients

• 14 oz sweetened condensed milk (one can)
• 1 cup Dutch-process cocoa powder, sifted
• Dutch-process cocoa powder, for dusting, to taste

Instructions

1. Pour the sweetened condensed milk into a medium saucepan. Set over low heat and warm gently, stirring occasionally, until it is warm to the touch but not simmering. This takes about 2 to 3 minutes. The milk should be fluid and slightly steaming.
2. Sift the Dutch-process cocoa powder directly over the warm condensed milk. Add it in three batches, folding gently with a rubber spatula after each addition. Continue folding until the mixture is completely smooth, glossy, and no streaks of cocoa remain.
3. Line an 8-inch square baking pan with parchment paper, leaving an overhang on two sides. Transfer the chocolate mixture into the prepared pan and press it into an even layer with the spatula. Smooth the top as much as possible.
4. Refrigerate the pan for at least 2 hours, or until the chocolate is completely firm and set. The mixture should be solid enough to slice cleanly without sticking.
5. Lift the chilled block out of the pan using the parchment overhang. Place it on a cutting board. Using a sharp knife, slice the block into 1-inch cubes. For clean cuts, dip the knife in hot water and wipe it dry before each slice.
6. Arrange the truffle cubes on a serving plate. Dust generously with extra Dutch-process cocoa powder, turning the cubes to coat all sides. Serve immediately or keep chilled until ready to enjoy.

Contains: milk

Estimated nutrition per serving

Calories

120

Protein

2 g

Carbohydrates

20 g

Fat

4 g

Automatic estimate from the ingredient list, not laboratory-verified.