These 2 ingredient condensed milk truffles are so easy to make and tastes like luxurious chocolate truffles. It's rich, bitter-sweet, and melts in your mouth. This version is made dairy free, but can be easy made with regular condensed milk as well.
These 2 ingredient condensed milk truffles have gone viral on TikTok and other social media platforms! We can see why.
They are incredibly easy to make and only need 2 ingredients! Plus, they are such a nice treat when you crave something rich and chocolatey or something to go with your afternoon pick-me-up.
Also, because yours truly is lactose intolerant, we made these condensed milk truffles dairy free. The dairy free condensed milk truffles have a verrrrry light coconut flavor and tastes just as good as the original. But if you're not into coconut, you can easily swap it out for regular condensed milk.
If you're looking for more easy to make dairy free sweets, you may like our 3 ingredient matcha ice cream (no churn!), black sesame mochi muffins, or no-bake vegan chocolate tart.
Brigadeiros vs condensed milk truffles
Honestly, we have no idea if these trendy condensed milk truffles came from the popular Brazilian/Portuguese desserts, brigadeiros. But the chances are very likely.
Brigadeiros are made with condensed milk, cocoa powder, butter, and other flavoring. These ingredients are cooked down until thick. Then shaped and coated with chocolate sprinkles and sometimes cocoa powder.
But whether these 2 ingredient condensed milk truffles were adaptions of brigadeiros or not, we are in love! They taste amazing, and I have no doubt that authentic brigadeiros taste even better!
Ingredients to make dairy free 2 ingredient truffles
As the name suggests, these dairy free chocolate truffles only require two ingredients!
- Sweetened coconut condensed milk - You can use regular condensed milk, but we are using this dairy free coconut condensed milk to make it lactose intolerant friendly. Just make sure to use the right amount! Each brand varies how much condensed milk each can holds.
- Cocoa powder - Any baking cocoa powder works, but we prefer natural cocoa powder, not dutch processed. Dutch processed cocoa powder is processed with alkaline so the finished truffles won't be as rich and dark. Also, do avoid sweetened cocoa powder, like those for hot chocolate. This is the link to the organic cocoa powder we used.
How to make condensed milk truffles
1. Heat the condensed milk in a saucepan over medium low heat until the condensed milk is loose and small bubbles form along the edges.
2. Transfer to a mixing bowl for easier mixing and to prevent burning.
3. Sift in the cocoa powder in 3 sessions, making sure the cocoa powder is well incorporated between each addition. After the third addition, the chocolate mixture should be thick like tub frosting.
4. Transfer the chocolate mixture to a rectangular baking dish lined with plastic wrap. Any other rectangular dish works too.
5. Try your best to evenly flatten the chocolate mixture and cover with plastic wrap. Make sure the plastic wrap is touching the chocolate mixture. We like to use plastic wrap to help flatten the chocolate truffle mixture.
6. Refrigerate and chill for about 2 hours or until the chocolate mixture is firm and holds its shape.
How to shape 2 ingredient chocolate truffles
1. Dust a cutting board with cocoa powder.
2. Remove the chocolate block, along with the plastic wrap from the dish. Peel off the top plastic wrap and place the chocolate block on the cocoa powder, chocolate side down. Remove the bottom plastic wrap and generously dust on cocoa powder.
3. With a knife, portion into 12-18 pieces (depending on how big you like your truffles).
4. Round out each truffle with your fingers.
5. Arrange the truffles on a serving tray/plate and dust more cocoa powder on top.
Condensed milk truffle storage
These dairy free condensed milk truffles will be good for a week, stored in air tight containers and refrigerated. Otherwise, enjoy them within 2-3 days of making, as the truffles will slowly start to dry out and crystallize.
Absolutely! Feel free to substitute the dairy free coconut condensed milk for regular condensed milk. Just make sure you use the same amount (check the can for weight by grams).
After the 3 addition of cocoa powder, the truffle mixture should be quite thick like tub frosting and you should be able to hold it on your spatula without it oozing. If your truffle mixture is loose, mix in more cocoa powder, 1 tablespoon at a time. If possible, measure your ingredients with a scale for max accuracy.
These dairy free 2 ingredient truffles will be slightly sticky, but once they are chilled and dusted with cocoa powder, they should easy to work with. If not, the truffle mixture needs more cocoa powder.
Any baking cocoa powder will be fine. However, we are partial to regular cocoa powder, not dutch-processed, because it makes richer, dark chocolate flavored truffles. Do avoid sweetened cocoa powder, like hot chocolate mix, because that will be too sweet.
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2 Ingredient Chocolate Truffles (Dairy Free)
- 330 gram sweetened condensed coconut milk or regular condensed milk (usually 1 can, but each brand can differ)
- 120 gram cocoa powder or 1¼ cup packed
- Make the truffle mixture:Line a small rectangular baking dish (or any rectangular, flat bottom dish) with plastic wrap and set aside until needed.
- Heat the coconut condensed milk in a saucepan over medium low heat until the condensed milk becomes more fluid and small bubbles starts to form along the edges.
- Transfer the condensed milk to a mixing bowl to prevent burning and to make mixing easier.
- Sift in the cocoa powder in 3 sessions, making sure the cocoa powder is well incorporated between each addition. Mix gently to prevent cocoa powder from flying everywhere.*By the end of the third addition, the mixture should be quite thick like tub frosting. You should be able to scoop it up and hold it on your spatula. If it's still loose sift and mix in more cocoa powder, 1 tablespoon at a time, until thick.*
- Prepare truffle mixture for chilling:Transfer to the prepared baking dish and evenly flatten the chocolate mixture.
- Cover the chocolate mixture with plastic wrap, making sure it's touching the chocolate mixture, and chill in the fridge for about 2 hours or until it's firm to the touch. The chocolate mixture should hold its shape.
- Shape the truffles:Dust a cutting board with cocoa powder.
- Remove the chocolate block, along with the plastic wrap, from the baking dish. Remove the top plastic wrap and place the block, chocolate side down, onto the cocoa powder. Remove the bottom plastic wrap and generously dust the top of the chocolate block with more cocoa powder.
- With a knife, evenly portion the block into 12 pieces (for larger truffles) or 18 pieces (for smaller ones).
- To make them prettier, round out the corners of each truffle. The cocoa powder should prevent them from sticking to your hands.
- Arrange the truffles on a serving tray/plate and dust a little more cocoa powder on top. Enjoy!
- These truffles are best enjoyed within 2-3 days of making. Afterwards you'll notice some crystallization from the condensed milk.
I made this and didn’t like it. To much cocoa it was bitter had no coconut taste. Had to throw it out. Don’t know what I did wrong. I love coconut and chocolate but this did not work for me.
I'm sorry to hear that the truffles were not to your taste =\ but they are supposed to taste more like bittersweet, dark chocolate than the sweetness of milk chocolate. Unfortunately, the amount of cocoa powder used cannot be decreased or the truffles will not be the right texture. The coconut fragrant is pretty mild, as it only comes from the coconut condensed milk (also the brand you use may also affect how much coconut flavor there is). If you prefer your truffles sweeter, I can only suggest that you experiment with substituting some cocoa powder with some powdered sugar to help sweeten it. Or maybe coat the truffles in some sweetened desiccated coconuts instead of cocoa powder to help with the sweetness and coconut flavor.