2 Ingredient Truffle Bar

2 Ingredient Truffle Bar | The Sugar Hit


Joyeux Noel, homiez!


This week I’m shooting for a new post everyday. Yup, it’s going to be full on, but I just have so many Christmassy things to show you, and I’m sure you will want to get down with all of them. Especially this right here, because it is the easiest, most elegant dessert plate ever. Like, cheese platter, Imma let you finish, but this truffle bar is one of the best shared desserts of all time…OF ALL TIME!! (thank you, Kanye)


2 Ingredient Truffle Bar | The Sugar Hit


This 2 Ingredient Truffle Bar is my entry in the Sweet Adventures Blog Hop, which this month is being hosted by JJ from 84th & 3rd. I saw these rad-stylin’ white chocolate gingerbread truffles on my twitter buddy Erika’s blog, and I had to be a part of the hop!


I love me some white chocolate, but when it came down to deciding what kind of truffle I would contribute, I couldn’t go past the classic. There is so much trashy chocolate going around at this time of year (what even do they coat those nuts/raisins in? coz it’s not chocolate). When you taste some pure, good quality dark chocolate, just mixed with a little cream….you’ll swoon. I swooned. Swone? Swaned? Swooned.


2 Ingredient Truffle Bar | The Sugar Hit


Plus these are SO EASY to make. As I’m sure you know by now, making truffles is just a melt and mix affair. Usually, the next step is to let the mixture firm up in the fridge and then roll out your little truffles. But NOT THIS TIME! This time, we’re setting the lot into one gigantic bar of truffle goodness.


2 Ingredient Truffle Bar | The Sugar Hit


And once we have our bar of truffle, which feels at least as valuable as a gold ingot, we cut out some letters and decorate the top! I’ll have you know that I drew those letters free hand and cut out the stencil myself! Which would be impressive if I was five, right? Well, I never crawled as a baby, so my fine motor skills are pretty terrible (that’s my excuse anyway), so you TOTALLY should be impressed anyway. Please?


2 Ingredient Truffle Bar | The Sugar Hit


Once your bar is set and decorated, you serve that sucker up, just like a cheese platter. Instead of crackers, I used gingernuts. Instead of grapes or apple slices, turkish delight. I added some almonds and hazelnuts, best friends to both cheese and chocolate. And of course, a healthy little pile of sea salt flakes, because we all know by now that truffles and sea salt go together WAY BETTER than peas and carrots.


2 Ingredient Truffle Bar | The Sugar Hit


And you haven’t lived until you’ve smooshed a salt-sprinkled truffle between two gingernuts. It’s a gosh darned Christmas miracle I tells ya!


So what do you think? Chalk this one up as like, the easiest, fanciest end to a dinner party ever? I totally agree.


xx Sarah.


2 Ingredient Truffle Bar | The Sugar Hit


2 Ingredient Truffle Bar


An original recipe by Sarah Coates for The Sugar Hit.

Serves at least 8 people, makes about 40 small truffles.


notes: The most important thing to do for this recipe is buy excellent quality chocolate – you really will taste the difference. Other than that the recipe is completely open to customisation. If you want to make it vegan, you could easily substitute coconut cream, or cashew cream for the dairy. If you want to add a dash of flavouring to the truffle mixture, then any extract or booze would be perfect – my personal favourite is frangelico. There’s no end to the things you could add in, like toffee chunks, dried fruit, freeze dried fruit… the truffle bar is your oyster. And of course, what you decide to serve alongside is totally up to you!



12 oz (300g) best quality dark chocolate

1/3 cup (90mls) double cream


Lightly grease and line with baking paper a 9 by 3in (25 by 7cm) loaf tin, or similar sized pan. Finely chop the chocolate, and add it to a heat proof bowl, along with the cream. Place the bowl over a saucepan of simmering water, ensuring that the water does not touch the bowl. Melt the cream and the chocolate together slowly, stirring gently and regularly. Once the chocolate is melted, glossy and smooth, pour into the lined tin and smooth the top. Tap the tin gently on a flat surface, to get rid of any air bubbles, and then refrigerate for at least 4 hours (you may need longer if it’s hot) until set. Turn out and serve with your choice of accompaniments!


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