What’s better than a chocolate truffle? A chocolate truffle that you eat with a spoon, of course! This chocolate truffle pudding is essentially the same thick ganache you’d expect from the inside of a delicious truffle, but instead, this is in spoon form and can be easily shared with someone you love.
It has to be impossibly difficult, right? WRONG. At only 3 ingredients, you don’t even need to turn on your stove to make this recipe. All you need is a microwave and a few items (and a refrigerator helps, too, of course!)
Start with chocolate chips (you can use milk, dark, white… whatever your heart desires!), heavy whipping cream, and some extract. We made 4 batches of the pudding around here to try a variety, and found that vanilla extract works exceptionally well for a rich and creamy milk chocolate pudding, that mint chocolate pairs perfectly with dark, that banana and milk chocolate are best buds, and that raspberry is really amazing in white chocolate (though I’m sure they’d all be tasty mix-and-matched!)
In a bowl, measure out one cup of chocolate chips. In a separate microwave safe container, microwave half a cup of the whipping cream.
After carefully pouring the warm cream over the chocolate chips, place a plate or lid over the container and wait 5 minutes.
Remove the plate or lid and stir until the chocolate is completely melted and cream is incorporated fully, then stir in a teaspoon of your extract of choice.
Place the container in the fridge for approximately two hours, or until the mixture is firm and pudding-like.
This deliciously rich pudding is perfect for sharing. Top it with sprinkles or your favorite truffle coating of choice, and enjoy it with someone you love. Alternately, warm up a little bit and drizzle it over ice cream, or spread it on a tortilla with sliced bananas and grill to make a chocolate quesadilla. This is so versatile and delicious that you’ll want to have it all the time– not just Valentine’s Day!
- 1 Cup Chocolate Chips
- 1/2 Cup Heavy Whipping Cream
- 1 teaspoon flavored extract
- Sprinkles or other topping (optional)
- Place chocolate chips in bowl.
- Cook heavy whipping cream in microwave-safe bowl for 30 seconds.
- Pour whipping cream over chocolate chips and cover for 5 minutes.
- Stir until mixture is fully combined and chocolate is melted, then stir in extract.
- Refrigerate for 2 hours or until firm and pudding-like, then optionally top with sprinkles.
- Serve chilled.
