Vegetarian Recipes

Chocolate Truffles

Are you looking for a dessert that is equally as delicious and easy to make? Look no further! These Chocolate Truffles are chewy, creamy, decadent little bites of heaven! This recipe is SO easy to make and oh-so-budget-friendly with only 3 ingredients. It’s seriously foolproof. Not to mention, they’re easily customizable; use white chocolate chips, dark chocolate chips, or vegan chocolate chips—they come out perfect no matter what!

What Are Chocolate Truffles?

Chocolate truffles are small, round confections with a chocolate ganache center and coated in chopped nuts, cocoa powder, or other fun toppings. They originate from France and are named after their resemblance to the truffle mushroom. However, don’t let the name fool you—these treats are THE chocolate lover’s dream come true. They’re the perfect balance of rich chocolate flavor and a smooth, creamy texture. Truffles are just as easy to make as chocolate fudge but even prettier—perfect for special occasions or holiday gifting!

In my recipe, I use a simple combination of chocolate chips, sweetened condensed milk, and chopped walnuts for the coating, but I’ve also included some other fun variations to try out below.

Here’s what you’ll need to make this easy chocolate truffles recipe:

Semi-Sweet Chocolate Chips: I like to use semi-sweet chocolate chips because they have the perfect balance of sweetness and bitterness, but you can use any kind of chocolate you prefer.
Sweetened Condensed Milk: Some recipes use heavy cream, but I find using sweetened condensed milk gives my chocolate truffles a firmer, creamier texture that holds up well when formed into balls. It’s also more stable and less likely to separate once mixed with the melted chocolate. If you want to make this recipe dairy-free, see the section below for my recommendations.
Walnut Pieces: I went for the classic chopped walnut coating, but you can use any type of nuts or toppings you prefer. Pulse them in a food processor until they’re finely chopped, but not too fine—you want the coating to have some texture and crunch! If you are allergic to nuts, see my recommendations below for alternative toppings that are just as delicious!

If I’m bringing these to a party with some strict dietary restrictions, I love to use sweetened condensed coconut milk instead, which is dairy-free and available pretty much everywhere these days, including my local Walmart. I use this and dairy-free or vegan chocolate chips to make this recipe completely dairy-free.

More Topping Ideas!

I love gifting homemade chocolate truffles during the holidays, and I usually make a mix of different flavors for variety. Just add any larger toppings like nuts or leftover candy to a food processor as shown below and pulse until finely chopped. Smaller toppings like sprinkles or cocoa powder can be added directly to the formed balls.

Here are some topping variations I like best:

Açai berry powder
Cocoa powder
Minced dried cranberries or other fruits (you can prep these in a food processor, too!)
Almonds (try candied almonds for a cinnamon sugar flavor)
Matcha tea
Crushed espresso beans
Shredded coconut
Candy canes
Chia seeds
Hemp seeds

How To Store

These condensed milk chocolate truffles can be stored in an airtight container in a cool, dark place for up to 3-4 days. For longer storage, keep them in the fridge for up to 2 weeks. I’d let them sit at room temperature for about 10 minutes before serving, as they taste best when slightly softened! You can also try freezing them for up to 3 months, but be sure to thaw them in the fridge before eating.

Overhead view of chocolate truffles in a gift box for Christmas.

Side view of chocolate truffles with various toppings.

Chocolate Truffles Recipe

This 3 ingredient Chocolate Truffles recipe is SO simple to make and always turns out perfectly creamy, indulgent, and is easily customizable.

Course Dessert

Cuisine French

Total Cost ($5.69 recipe / $0.37 serving)

Prep Time 20

Chill Time 30

Total Time 50

Servings truffles (2 per serving, 30 truffles total)

Calories 236kcal

Author Jess Rice

Equipment

1 oz. Cookie Scoop

Ingredients

2 cups semi-sweet chocolate chips $2.97
1 can sweetened condensed milk $2.23
¼ cup walnut pieces $0.49

Instructions

Melt semi-sweet chocolate chips in microwave in 20 second intervals, or until you can stir the melted chocolate without any lumps. Be careful not to put them in there for too long and walk away—the chocolate can burn!
Once chocolate has fully melted to the point where it can be stirred smooth with a spoon, drizzle in the can of sweetened condensed milk. Mix until combined.*
Set the mixed chocolate in the refrigerator to firm up for at least 30 minutes while you choose your toppings. (I went with walnuts, a classic choice!)
Pour walnut pieces into food processor and pulse until small and crumbly, a texture coarser than flour.
When your truffle ”dough” has set, remove it from the refrigerator or freezer and use a 1 oz cookie scoop to portion it out. I like to roll the balls of dough in my hands to create a perfect sphere, but if you’re in a rush and don’t mind them being flat on the bottom, that’s ok, too! Toss the 1 oz sphere of chocolate truffle into your processed walnuts and toss until coated.**
Do this until you’ve used up all of your truffle dough!

See how we calculate recipe costs here.

Notes

*If you notice your chocolate starts to get too thick as you’re streaming in the sweetened condensed milk, you can pop the mixture back in the microwave for a few seconds. This will be more like a fudgy dough in the end, so don’t panic!

**Sometimes, I’ll press some walnuts into the sides to make sure they stick, then roll in my hands again to make sure they are round.

Alternate version:

Go for white chocolate chips instead of semi-sweet chocolate chips to make a white chocolate version of this recipe!

If you have a nut allergy, try another topping like cocoa powder, espresso beans, or dried fruit. Nut-free chocolate truffles are just as delicious!

Nutrition

how to make Chocolate Truffles – step by step photos

Melt 2 cups semi-sweet chocolate chips in microwave in 20 second intervals, or until you can stir the melted chocolate without any lumps. Be careful not to put them in there for too long and walk away—the chocolate can burn!

Sweetened condensed milk being poured into a bowl of melted chocolate.

Once chocolate has fully melted to the point where it can be stirred smooth with a spoon, drizzle in 1 can of sweetened condensed milk. Mix until combined.

Set the mixed chocolate in the refrigerator to firm up for at least 30 minutes while you choose your toppings. (I went with walnuts, a classic choice!)

Pour ¼ cup walnut pieces into food processor and pulse until small and crumbly, a texture coarser than flour.

When your truffle ”dough” has set, remove it from the refrigerator or freezer and use a 1 oz cookie scoop to portion it out. I like to roll the balls of dough in my hands to create a perfect sphere, but if you’re in a rush and don’t mind them being flat on the bottom, that’s ok, too! Toss the 1 oz sphere of chocolate truffle into your processed walnuts and toss until coated.

Do this until you’ve used up all of your truffle dough!

Who knew it was this easy to make the best chocolate truffles you’ve ever had?! They’re much cheaper to make at home and are easy to customize with your favorite toppings.

Side view of a stack of Scotcharoos on a white plate.

Scotcheroos

$9.23 recipe / $0.61 serving

S’mores Dip

$5.59 recipe / $0.69 serving

Chocolate Pudding Cake

$5.84 recipe / $0.97 serving

Chocolate Mousse

$7.57 recipe / $1.26 serving

The post Chocolate Truffles appeared first on Budget Bytes.

Vegetarian Recipes

How to Make Crispy Hash Browns

Potatoes are THE budget-friendly kitchen staple. They’re cheap and can be used in about a bazillion different ways. When I was asked for a tutorial on How to Make Crispy Hash Browns almost 9(!) years ago, I jumped on it. And all these years later, I still use this same method to get perfectly golden, crispy hash browns every time. I love making an indulgent breakfast on the weekends, and this recipe makes the perfect base for what I like to call my ultimate hash browns. Scroll to the bottom of the post to see what I topped them with to take them to the next level. 😉

Overhead view of hashbrowns in a skillet.

“Just made these with frozen hashbrowns. My husband took one bite and asked “Wow, what’s the secret to making them crispy?” I replied with “Beth.” 😂”

Erin

Easy Recipe for Crispy Hash Browns

Just like any breakfast potatoes, I’m sure everyone makes their hash browns differently. BUT, there are three things that I’ve found to be key to making really great golden brown hash browns: rinsing the starch off the potatoes, drying the potatoes well, and using an adequate amount of oil. Yes, that’s right, OIL! If you don’t use enough oil, the potatoes will dry and tend to go from white to burnt. Use enough, and you’ll get crispy yet moist potatoes with a beautiful spectrum of golden brown color.

This recipe only uses 3 simple ingredients (potatoes, oil, and seasoning salt), so each ingredient really matters! That’s why I like to keep things simple and focus on technique. And I’m happy to say this easy recipe has never failed me yet. 😁

Side view close up of crispy hashbrowns cooking in a skillet.

Crispy Hash Browns Recipe

In just a few simple steps, you can learn How to Make Crispy Hash Browns at home. Follow my tricks to make them perfectly crisp and delicious!

Course Breakfast

Cuisine American

Total Cost $1.97 recipe / $0.49 serving

Prep Time 15

Cook Time 15

Total Time 30

Servings (1 cup each)

Calories 303kcal

Author Beth Moncel

Ingredients

2 large russet potatoes (about 2 lbs.)* $1.76
4 Tbsp cooking oil, or as needed** $0.16
Seasoning salt to taste $0.05

Instructions

Peel the potatoes, if desired. Use a large-holed cheese grater or food processor to shred the potatoes. Place the potatoes in a colander and rinse well, or until the water runs clear. Let the potatoes drain.
Squeeze the potatoes of their excess water by pressing against the side of the colander or squeezing in your fist. Or, place the potatoes in a clean, lint-free dish towel, roll them up, then press to remove excess moisture.
Heat a large cast iron or non-stick skillet over medium heat***. Once hot, add a tablespoon of cooking oil. Tilt the skillet to spread the oil over the surface. Add about 1/3 of the shredded potatoes or enough to cover the surface of the skillet in a solid, yet thin layer (1/2 inch thick or so). Let the potatoes fry, without disturbing, until deeply golden brown on the bottom (3-5 minutes). Season lightly with seasoning salt.
Flip the potatoes, and drizzle with additional oil if needed. Let the potatoes cook on the second side without disturbing until golden brown and crispy again. Season lightly on the second side.
If needed, flip and cook one more time to achieve the ratio of brown to white that you like. Repeat the process until all of the potatoes are cooked. Serve hot.

See how we calculate recipe costs here.

Notes

*I use Russet potatoes because they crisp up great in the skillet due to their texture and composition. You can certainly try another type of potato, but just keep in mind waxier varieties might not crisp up the same.

**You must use an oil with a high smoke point, like canola, corn, peanut, or sunflower oil. Butter obviously gives amazing flavor, but the butter solids tend to burn, so you’ll want to use clarified butter or ghee instead. I didn’t have the patience to clarify any butter, so I just used canola oil.

***I always use my 10″ cast iron skillet because it offers non-stick protection while giving really even heat and a nice surface for crisping. While stainless steel is also great for crisping, starchy foods (like potatoes) tend to stick a lot more on stainless, so it can be tricky. If you’re not well practiced with keeping food from sticking on stainless steel, I’d suggest either cast iron or a non-stick skillet.

Nutrition

How to Make Hash Browns step-by-step photos

Clean the potatoes: Start with two russet potatoes (about 2 lbs). You can either scrub them clean and leave the skin on or peel them. Gather the other ingredients.

Shred the potatoes: Use a large-holed cheese grater or a food processor to shred the potatoes. I found that the potatoes shredded fairly easily with the cheese grater, so it wasn’t worth cleaning out the food processor.

Rinse the shredded potatoes: Place the shredded potatoes in a colander and rinse them really, really, really well. The water running from the colander should be clear. Then, let them drain.

Dry the shredded potatoes: Making sure the potatoes are as dry as possible is my secret to keeping them crispy. If they have too much water on them, that water will turn to steam while they cook, which basically steams the potatoes and makes them soft. So, you can either let them drain a long time in the colander, squeeze them dry with your hands, or roll them up in a clean, lint-free towel and press them dry. I chose the towel method.

A hand holding a pot of tony chachere creole seasoning.

Make the hash browns: Heat a large cast iron or non-stick skillet over medium heat. Once it’s hot, add about a tablespoon of oil. Spread the oil over the surface of the skillet, then add about 1/3 of the shredded potatoes or enough to cover the bottom of the skillet in a solid but thin layer (only about 1/2 inch thick). You’re shooting for maximum surface contact here, so if they’re packed in there too thick, some won’t touch the skillet…and they’ll generate steam again and make everything mushy.

While the potatoes are cooking, sprinkle on a little seasoning salt. This is the kind I use, but you can use whatever brand you like. I love the little bit of extra flavor and kick that seasoning salt adds to the crispy hash browns compared to just plain salt and pepper.

Hashbrowns cooking in a cast iron skillet.

Now, the key here is to not touch them long enough for them to get really nice and brown and crispy. If you mess around with them, stirring or flipping too often, they won’t form a nice crust, and the long strands will kind of break down. So, LEAVE THEM BE. 😊 Then, once they’re very golden, flip them. You might need to drizzle on a little more oil at this point to help the second side crisp up.

Then, LET THE SECOND SIDE BE until it’s also golden and crispy. Now, depending on how many potatoes you have in the skillet, you may want to flip and cook one last time to get most of the potatoes crispy, but that’s up to you. Some people like a 50/50 ratio of crispy to soft, some people like almost all crispy. Repeat the process a couple more times or until you’ve cooked all the potatoes.

Overhead view of homemade hash browns on a plate, topped with a fried egg, sour cream, avocado, diced tomato, and sliced jalapeño,

These crispy hash browns are great on their own and all, but why not make them ULTIMATE by adding lots of yummy toppings? I did a fried egg, some avocado slices, diced tomato, sliced jalapeño, green onion, and a dollop of sour cream. Waffle House ain’t got nuthin’ on my hash browns.

Serving Suggestions

On those days when I don’t want to add any toppings, I like to serve these homemade hash browns with something equally delicious to make it a complete breakfast! I love piling them up alongside candied bacon for the perfect sweet-and-savory combo. Air fryer hard-boiled eggs are also great because they’re hands-off and cook themselves while I tend to the potatoes! But if I’m feeding a crowd, I’d go for something like a frittata or sheet pan pancakes since they’re both easy to make and can serve a lot of people at once.

Storage & Reheating

Let your leftovers cool and store them in an airtight container in the fridge for up to 3 days. Reheat them in a skillet with a little oil or in the air fryer to crisp them back up again!