These two-ingredient condensed milk truffles are impossibly simple and deeply chocolatey — a pantry-friendly treat inspired by Nino’s Home and Cooking Tree. The sweetened condensed milk gives them a rich, fudgy chew while the unsweetened cocoa powder offers an intense chocolate flavor and velvety finish. Ready in a few hours (most of which is chilling time), they’re perfect for an easy gift or an anytime chocolate fix.
2-Ingredient Condensed Milk Truffles
Easy to make chocolate truffles. You'll just need cocoa powder and condensed milk.
Equipment
- 1 Small saucepan
- 1 Sifter
- 1 Spatula or spoon
- 1 Small pan or container for chilling
- 1 Knife and cutting board (or spoon for scooping)
- 1 refrigerator
Ingredients
- 240 ml sweetened condensed milk 7/8 cup
- 100 g unsweetened cocoa powder, plus extra for dusting about 1 cup, lightly packed
- Plastic wrap or parchment for lining
Instructions
Prepare:
- Line a small pan or container with plastic wrap or parchment, leaving some overhang for easy removal. Lightly dust the work surface or a plate with cocoa powder for finishing.
- Warm the condensed milk: Pour condensed milk into a small saucepan and warm over low–medium heat, stirring often. When bubbles begin to appear around the edges and the mixture is slightly thinned, remove from heat (do not boil vigorously).
- Sift the cocoa: Sift the cocoa powder into a bowl to remove lumps. Add the cocoa to the warm condensed milk in 2–3 additions, mixing thoroughly after each addition until fully incorporated and smooth. The mixture should thicken into a stiff, glossy, frosting-like dough with an intense chocolate aroma.
Transfer and Chill:
- Spread the mixture into the prepared pan, smoothing the top. If your pan is large, fill only halfway to get a thicker truffle block. Cover and refrigerate 2–3 hours (or until firm).
Shape:
- Remove the chilled block using the overhanging wrap. Dust the top with extra cocoa powder. Cut into bite-sized pieces (or scoop and roll with lightly cocoa-dusted hands). If desired, gently shape each piece by pinching and rolling to make rounded truffles.
Finish and store:
- Dust each truffle with more cocoa powder, tap off excess, and arrange on a plate. Store in an airtight container in the refrigerator for up to 1 week (or freeze for longer storage).
Notes
- Use a good-quality unsweetened cocoa powder for best chocolate flavor.
- If the mixture is too soft after chilling, refrigerate longer. If too firm to shape, let sit a few minutes at room temperature.
- For variation: roll truffles in chopped nuts, shredded coconut, or melted chocolate (if you want more than two ingredients).
Nutrition
Calories: 68kcalCarbohydrates: 13gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gCholesterol: 6mgSodium: 23mgPotassium: 148mgFiber: 2gSugar: 9gVitamin A: 46IUVitamin C: 0.4mgCalcium: 56mgIron: 1mg
Tried this recipe?Let us know how it was!
Enjoy! These are wonderfully rich, slightly chewy, and incredibly satisfying for any chocolate lover.