These 2-ingredient condensed milk truffles are rich and fudgy and 100% dairy-free. Using just vegan condensed milk and cocoa powder, you can make a decadent chocolate dessert (like vegan fudge!) with just minutes of hands-on prep!
Easy & Fudgy Vegan Condensed Milk Truffles
If you want a recipe that’s super easy to prepare and will completely satisfy your chocolate cravings, then you’ve officially found it. These condensed milk truffles are rich, slightly chewy, and made with just two ingredients! While I love a decent dairy-free chocolate treat like this chocolate pudding, keto chocolate truffles, and white chocolate peanut butter cups – requiring just two simple ingredients in a chocolate dish, is a first, even for me!
Unlike many truffle recipes, which require combining cream or butter with melted chocolate to form a ganache, these cocoa powder truffles are ‘chocolate’ free and instead combine cocoa powder with sweetened condensed milk. Even better, I used homemade vegan sweetened condensed milk, meaning you can adjust the amount of sugar used or even go sugar-free with a sugar alternative (like I did)!
This recipe is loosely inspired by a brigadeiro recipe (Brazilian truffles) and simple 2-ingredient condensed milk truffles (with dairy). Brazilian brigadeiro contains butter and cooks the mixture over the stove to thicken into a smooth dough before chilling and rolling it into balls. In comparison, this recipe requires no cooking and is 100% dairy-free – but with the same delicious rich, sweet cocoa flavor and a fudgy, sticky, slightly chewy texture.
In fact, I’d go as far as to compare them to a vegan fudge! 3-ingredient Raffaello truffles and homemade Ferrero Rocher have some serious competition when it comes to this sweet treat.
The Ingredients
- Condensed milk: I used homemade vegan condensed milk (ready in literally minutes, no heating required!). Plus, I made the recipe sugar-free by using a low-carb sweetener.
- Cocoa powder: I used Dutch-processed cocoa powder (which isn’t as bitter) but feel free to use regular cocoa or cacao powder if preferred.
Optional Add-ins:
Amazingly, since these 2-ingredient truffles are SO simple – there are several ways that you can easily ramp up the flavor. Here are a few simple options:
- Espresso powder/Instant Coffee: Grind it into a fine powder and combine with the cocoa powder when sifting into the mixture. Add just a little (1/4 tsp) to enhance the cocoa flavor or more for a mocha truffle.
- Chili: Some people love the combination and some people hate it – but a little cayenne powder to these chocolate truffles might be just what you’re looking for!
- Natural flavorings: Just like traditional cream-based truffles, these vegan condensed milk truffles are super easy to flavor with natural extracts. Mint and orange are my favorites, but nut- or alcohol-based flavorings will also work well!
- For peanut butter fudge balls: If you want to make a peanut butter version of these truffles, then just use powdered peanut butter (like PB2) in place of the cocoa powder!
- Optional toppings: I tend to use cocoa powder. However, you can also roll the chocolate truffles in a selection of toppings. These include crushed nuts, shredded coconut, cacao nibs, powdered sugar, or even crushed Oreo biscuits (also Dutch-processed cocoa-based!). For more of a brigadeiro recipe topping, you could use vegan brown sprinkles.
For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.
How to Make Condensed Milk Truffles
Step 1: Prepare the chocolate truffle dough.
- First, Line a small rectangular mold (mine measures 4.5×6.5 inches resp. 11.5×16.5 cm) with wax paper. Make sure to add an overhang on all sides- this will make it easier to release.
- Then, pour the condensed milk into a medium bowl. If it’s too thick (i.e., if you stored it in the fridge), simply microwave it for a couple of seconds or warm it up in a double boiler until it’s runny.
- Gradually sift in the cocoa powder, stirring in between until it’s thoroughly incorporated.
- Once the mixture has thickened a lot, then lightly oil your hands and knead the dough by hand until it’s smooth. When ready, it should be soft, smooth, and manageable without being sticky.
If it’s too sticky, then simply add a little bit more cocoa powder; if it’s too dry, then add a little condensed milk (just 1 tsp at a time).
Step 2: Chill and slice the vegan fudge/ truffle ‘dough’
- Transfer the dough to the prepared pan and spread it with your fingers for a smooth, even top. Chill it for 1 hour in the refrigerator.
- Once chilled, pull the wax paper out of the pan and transfer the truffle dough to a cutting board.
You can optionally sift cocoa powder onto the wax paper first to coat all sides of the chocolate truffles with cocoa powder.
- Sift some cocoa powder over the truffle dough, then cut it into squares using a sharp knife. Dust any excess cocoa powder away, and then either enjoy immediately or round off the edges of each square with your fingers (this step is optional).
How to Store Condensed Milk Truffles?
Store in the fridge: Any leftovers will keep for around 1 week in an airtight container in the fridge – not that mine ever last that long before they’re all eaten!
Freeze: You can also freeze them in an airtight container for up to 3 months.
Recipe Notes & Variations
- To adapt the truffle texture: I prefer a soft texture of the vegan truffles (more fudgy and chewy). However, if you want them to be firmer, simply add more cocoa powder.
- For sugar-free fudge, make sure to use homemade condensed milk and use a sugar alternative!
- You could also use plastic wrap instead of wax paper in the mold, but I suggest either spraying it with cooking spray or dusting it with cocoa powder for easier removal of the dough. Wax paper works much better though!
- To make fudge balls, simply shape a little dough with your hands into a ball, then roll it in cocoa powder.
- You can eat the mixture as more of a pudding by simply adding way less cocoa powder. It won’t be as hard and can be eaten with a spoon!
- You can gift these condensed milk truffles. Source some square truffle wrappers or wrap them in parchment paper within a gift box.
Other Vegan Chocolate Recipes
- How To Make White Chocolate
- Chocolate Salami
- Vegan Zucchini Brownies
- Double Chocolate Chip Fudge Cookies
- Vegan Nutella Recipe
- Vegan Chocolate Ice Cream
Or check out my full list of chocolate desserts for even more inspiration!
If you try this recipe for condensed milk truffles, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan #elavegan – I love seeing them.
Condensed Milk Truffles
Ingredients
- 180 g (3/4 cup) vegan condensed milk
- 60-80 g (2/3-3/4 cup) cocoa powder (I used Dutch-processed) + more for coating
Instructions
- Watch the video in the blog post for visual instructions.Line a small rectangular mold (mine measures 4.5x6.5 inches resp. 11.5x16.5 cm) with wax paper with an overhang on all sides (for easier removal).
- Pour the condensed milk into a medium bowl. I used homemade vegan condensed milk.If it's too thick (i.e. if you stored it in the fridge), simply microwave it for a couple of seconds or warm it up in a double boiler until it's runny.
- Sift in the cocoa powder in portions, stirring occasionally.
- Once the mixture starts getting very thick, I recommend adding a bit of oil to your hands and kneading the dough until it's smooth.The dough should be soft, smooth, and manageable, but not sticky. If it's too wet, simply add more cocoa powder. If it's too dry, add more condensed milk.
- Transfer the dough to the prepared mold and spread it evenly with your fingers. Chill it for 1 hour in the refrigerator.
- Once chilled, remove the dough from the mold and place it on a cutting board. Sift some cocoa powder over it, then cut it into squares using a sharp knife.
- Either enjoy immediately or round off the edges of each square with your fingers (this step is optional).
Notes
- I prefer a softer texture of the truffles (more fudgy and chewy). If you want them to be firmer, just add more cocoa powder.
- To make fudge balls, simply shape the dough with your hands into balls, then roll them in cocoa powder and chill.
- Keep the truffles in an airtight container in the fridge for about a week.
- Total time doesn't include chill time.
Nutrition information is an estimate and has been calculated automatically
Simple and Delicious Vegan Cookbook by ElaVeganCLICK HERE to order!
Used normal condensed milk and dark cocoa powder but I couldn’t get it to form dough so I recommend freezing it for about 15 min and then forming the dough
Hi Shubha, normal condensed milk is much thinner, so you would need a lot more cocoa powder. Glad the freezing did the trick. 🙂
hi.. I added some coarsely powdered digestive biscuits to hold the dough to avoid adding too much cocoa powder.. also some dry decicated coconut too
Awesome! 🙂
The secret to this seems to be time. I’d consider leaving it in the fridge overnight before working with it,then refrigerating the truffles for another day before serving. At that point,they should hold shape in room temperatures.
They dry more like a powdered-sugar icing than chocolate.
I’ve made these twice. Last time with ‘special’ coconut oil, which was probably neutral in holding it’s structure.
I used a bit of marshmallow in the centre, which was awesome.
Roll it in crushed candy-cane for a surprisingly tasty Christmas treat. They get soft in a day or two, will have a lower shelf-life than nuts, however. The marshmallows keep palatable for days, and do not have a similar issue.
Thanks for your feedback, Dan! 🙂
I needed a lot more cocoa powder, but yummy yummy! I placed it in my mouth and wowzaaa, chocolate bliss mama
I am glad they turned out yummy! 🙂
Had to add a lot of cocoa powder and it was still runny. That made it not taste good added some confectioners sugar and it was still super runny freezing it to see what happens.
Sorry to hear it was too runny. I hope it still turned out okay after freezing. 🙂
I needed a ton of cocoa powder and still couldn’t get it to a dough consistency. It go to bitter so I added confectionery sugar to sweeten it back up. Still couldn’t get it to a dough consistency, it just got really sticky and tar like. I decided to freeze it and eat it like that. Didn’t want to waste it.
very good but they come out the same way they go in. buy extra tp
I tried this recipe and it was amazing! My nieces loved how chocolatey it was ????
So glad it turned out great! Thanks for your feedback, Shan. 🙂
What cocoa powder did you use?
Wonderful recipe for delicious dark chocolate truffles! I used canned condensed coconut milk, and had about 1 cup of it, so required about 1 cup + 5 tbsp of cacao. Love the bittersweet flavor! Thank you for a great recipe!
Hi Faye! Thanks for sharing! I am so glad you liked the recipe. 🙂
It needed way more cocoa powder than the recipe, I used a lot and it was still very wet and impossible to form into a ball and it tasted too bitter, I used normal condensed milk.
That’s weird, I never used normal condensed milk, maybe it’s a lot thinner, than my homemade version. Also, I recommend using Dutch-processed cocoa powder. 🙂
Did you cool it in the refrigerator? That may help it become harden so it can be more easier to mold.
sorry just saw this now will be making this and your vegan condensed milk soon i love chocolate sooooooooooooooo much perfect for my office snacks will dm you if i make this and let you know how it goes Thanks Ramya
No worries, I hope you will enjoy it, Ramya. 🙂
hi,
can you add chopped nuts to the mix, or would they become soft?
also I am planning to do this using carnation vegan condensed milk. making it as gifts for family.
I am planning to put a whole Hazel nut in the middle and then roll them in chopped Hazel nuts, or put a whole Hazel nut in the middle and have chopped Hazel nuts in the mixture and coat them in melted chocolate and then let them set. but I’m worried as they need to be kept in the fridge that the nuts will get soggy? or am I just being too paranoid? haha.
also how would you defrost them?
and in order to gift them. how long would they be OK out of the fridge? I plan to put such instructions on the gifts so people are aware of what to do with them and how to keep them once they have them etc. so as to avoid people getting ill from them and so to keep them as nice for as long as possible, assuming I make them well, and they don’t get eaten straight away. hahaha.
thank you in advance.
alice
Hi Alice, I never tried adding chopped nuts to the mix, and I am not sure if they become soft. I don’t think they will get soggy, though. You can defrost them in the fridge overnight. You should be able to store them at room temperature for a couple of days (but it depends on where you live). They are certainly firmer when stored in the fridge. Also, I noticed that store-bought condensed milk is a lot runnier than my homemade condensed milk, and therefore, some readers had to use a lot more cocoa powder which can make these truffles too bitter.
If you are planning to make “Ferrero Rocher” style balls, I definitely recommend you to try out my recipe for Homemade Ferrero Rocher.
hey,
hi, thank you for your reply.
sadly I did not see any of your recipes until a few days ago when I was searching how to store them, which is when I came across this recipe. and I had no idea you did a ferrero Roche version, I woukd of done that instead had there been enough time. however my family are doing our Christmas on the 28th and I’ve already bought the ingredients for this one. the carnations vegan condensed milk, cocoa powder, whole and chopped Hazel nuts. so I kinda need to stick to this now. I’m in England in the UK.
so I have been watching YouTube videos of pouring carnation vegan condensed milk and people pouring homemade vegan condensed milk. and there does seem to be a small difference. so I’ve been thinking. and I may add some icing sugar in to counteract the bitterness of the extra cocoa powder if I need to keep adding cocoa powder. also this will mean I don’t have to add S much cocoa powder. this may also change the consistency as icing g sugar melts. but it does also become hard when alot is added to a small amount of liquid. and as there is going to be a lot of cocoa powder as well to absorb a lot of the liquid I am not sure how the icing sugar will react. so I think I’ll make it first and see how it tastes, then if needed I’ll do a control batch and add some icing sugar to it to see what happens. if it helps to sweeten it and doesn’t go weird. then I’ll do it to the rest of the batch. if it does wrong. I’ll know not to do it to the rest of the batches. the other idea I had was to blend some sugar up and add it into the vegan condensed milk to sweeten it more before adding the cocoa powder. but that way I won’t know how much I need to add as it will have to be done before though I could do one first and guess and see how it goes and then guess the others based off that one. I’m also not completely convinced the sugar will dissolve in the vegan condensed milk.
anywhoo. merry this time of year. have a wonderful time.
alice
Sounds like a good plan! Happy holidays to you and yours!
kannst du mir einen Tipp geben wo ich Sojamilchpulver herbekomme..ich finde immer nur welches mit viel Zucker und Zusätzen? Welches verwendest du?
Herzlichen Dank!
Beate
Hallo Beate, schau bitte bei meinem deutschen Rezept von der veganen Kondensmilch in den Rezept-Anmerkungen und Kommentaren, da findest du mehr Infos. 🙂