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.
- 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.
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
- 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).
- 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