2 Ingredient Condensed Milk Chocolate Truffles ( No Bake )

Whip up this indulgently rich 2 Ingredient Condensed Milk Chocolate Truffles made with just a mix of two ingredients: condensed milk and cocoa powder. You can even top these off with some nuts to give a touch of extra flair to it. With a bit of patience, you’ll find yourself a nice bittersweet chocolaty treat. It’s a nice sweet gift for parties, a quick dessert to make for get togethers, or just to enjoy with a cup or hot chocolate, coffee, or tea. 

2 Ingredient Condensed Milk Chocolate Truffles Recipe:

Ingredients

• 1/2cup condensed milk or condensada
• 1/3 ½ cup cocoa powder
• Extra cocoa powder for dusting

Steps

1. To prepare; sift 1/3 – ½ cup cocoa powder and set aside. Place the condensed milk in a microwavable bowl. Heat it in microwave for 20 -30 seconds or till it feels warm.

2. Add 2 tablespoon of cocoa at time, mixing this till it gets thick or feels too thick to mix. Add more cocoa powder as needed.

3. In a mold, line this with cling wrap; sift cocoa powder on it to make it easier to remove after. Place the condensed chocolate ‘candy’ and cover this with cling wrap. Chill for 1 – 2 hours in the fridge.

4. Prepare a board or plate and sift it generously with cocoa powder. Place the chocolate candy over this and cover this again with cocoa before cutting it into 9 – 12 pieces.

5. Optional: generously sift with cocoa to prevent it from sticking together. You can also mold the shape any way you want or fix the corners to make it look more rounded.

What can you do with just 2 ingredients?

There are varying uses of condensed milk, to sweet candies, refrigerator cakes, and cold desserts, to savory milky soups and creamy sauces. A simple mix of condensed milk and cocoa makes an easy instant truffle-like dessert you can make any time. This also makes a fun and safe dessert you can makes with kids. We’re sure any chocolate lover will enjoy this 2-Ingredient Condensed Milk Chocolate Truffles dessert!

What is the difference between Condensed milk & Condensada?

Condesed milk was made as early as the 13^thcentury as read from the writings of Marco Polo, milk paste was diluted with water and made to a drink. Though in 1820, france Nicolas Appert found that many had difficulties in keeping milk from spoiling. There was still no knowhow on how to keep food in storage. He managed to build a usable milk derivative to keep the milk lasting longer.

Condensed milk has a thicker consistency and is used for desserts like yema, dulce de leche, and any desserts that need thicker textured liquids. Condensed milk is a combination of regular milk thickened with sugar, a lot of sugar. This is then heated to get a thick texture. Then cooled to a gooey and very sweet canned ‘milk’.

While Condensada has a thinner and watery texture, mostly used for liquid-y desserts like leche flan, saucy dips, fruit salads, halo-halo, mais con yelo and the like. Condensada is similar to a combination of condensed milk and evaporated milk. A liquid consistency with less sugar than a condense milk. Though this still has a significant amount of sweetness added.

Take a break and have a bite of this sweet chocolaty treat!

How long do condensed milk truffles last ?

This quick and easy truffles should be stored in cling wrap or in an airtight container. These lasts for about a week in the fridge or frozen for around 3 months. Though it’s best not to freeze them for too long as the cream and the chocolate might seperate.

Other Yummy Chocolate-y Ingredients :

• Chocolate Muffin Overload
• Champorado ( a Sweet Filipino Chocolate Rice Porridge )
• Chocolate Banana Bread
• Chocolate Chip Banana Bread
• Chocolate Pandesal

2 ingredient Condensed milk and cocoa Recipe (tagalog):

Sahog

• ½ tasa condensed milk or condensada
• 1/3 – ½ tasa cocoa powder
• Sobra na cocoa powder pang pagpag

Paano Lutuin:

1. Para ihanda, salain ang 1/3 o ½ tasa ng cocoa powder at itabi. Ilagay ang condensed milk sa tasa na pwedeng imicrowave. Initin ito sa microwave ng 20 o 30 na Segundo, o hangang mainit init ito.
2. Dagdagan ng 2 kutsarang cocoa sa bawat halo, ulitin ito hangang parang kumapal ito. Dagdagan ng cocoa powder kung kinakailangan.
3. Gamit ang molde, linhayan ito ng cling wrap; salain ang cocoa powder para mabilis ito tanggalin. Ilugar ang tsokolate na kendi dito at takpan ng clingwrap. Palamigin sa ref ng 1 o 2 na oras.
4. Maghanda ng board o plato at salain ng cocoa powder. Ilugar ang tsokolate na kendi dito, lagyan ulit ng cocoa powder sa itaas nito bago hatiin ng 9 o 12 na piraso.
5. Opsyonal: salain muli ng madaming cocoa powder para di sila dumikit sa isa’t isa. Pwdedo mong imolde ng kahit anong hugis o ayusin ang mga gilid nito para di mukang matulis.

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