Four-Ingredient Chocolate Truffles
These chocolate truffles are a simple, budget-friendly and intense dessert made with milk, sugar, butter, vanilla essence and cocoa powder. The milk is boiled until reduced and thicker, then mixed with sifted cocoa off the heat to form a firm dough that is chilled, cut and shaped into small cocoa-dusted sweets.
Equipment
- pan For boiling and reducing the milk with sugar.
- spoon or spatula For stirring the mixture during cooking.
- bowl For mixing the cocoa into the hot base off the heat.
- sieve For sifting the cocoa and avoiding lumps.
- plate For spreading and chilling the dough.
- plastic wrap For lining the plate and making the dough easier to remove.
- knife For cutting the dough into pieces.
- refrigerator For firming the dough before cutting and shaping.
Ingredients
- 2 cups milk
- 160 g sugar
- 1 tablespoon butter
- vanilla essence to taste
- 130 g cocoa powder
- cocoa powder for dusting
- oil for greasing the knife
Instructions
- Place the milk in a pan and add the sugar while the heat is still off.
- Mix well until the sugar dissolves into the milk.
- Turn on the heat and keep stirring. When the mixture starts to rise, lower the heat so it does not spill.
- Add the butter and vanilla essence to taste, stirring until the butter melts completely.
- Continue cooking and stirring until the milk boils well, reduces and becomes thicker.
- Transfer the hot mixture to a bowl.
- Sift the cocoa powder and add it gradually, mixing off the heat until fully incorporated.
- Mix until the texture changes and the dough becomes firmer.
- Transfer the dough to a plate lined with plastic wrap, spread it while still hot and adjust the shape.
- Refrigerate for 40 minutes to firm up well.
- Remove the chilled dough from the plastic wrap and place it on a surface dusted with cocoa.
- Lightly grease the knife with oil and cut the dough into smaller, even pieces.
- Dust more cocoa on top and shape the pieces with your hands into small truffles.
- Repeat with the remaining dough and serve the finished truffles.
Video
Notes
Stir constantly while the milk boils to prevent it from spilling or sticking to the bottom of the pan. When it starts to rise, lower the heat and keep cooking until well reduced. Sifting the cocoa helps make the mixture smoother. Lightly oiling the knife makes cutting easier once the dough is chilled.
Nutrition
Calories: 75kcalCarbohydrates: 13gProtein: 2gFat: 3gSaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 5mgSodium: 15mgPotassium: 95mgFiber: 2gSugar: 10gVitamin A: 45IUCalcium: 40mgIron: 1mg
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