Velvety Chocolate Cream with Chocolate Truffles
A luscious, no-bake chocolate cream dessert that comes together in just 20 minutes. Rich condensed milk and chocolate pudding create an irresistibly smooth base, while crumbled truffles add an indulgent twist that everyone will love.
🛒 Ingredients
10 servings
- 2 packages chocolate pudding mix
- 2 cans sweetened condensed milk (14 oz each)
- 2 cups whole milk
- 1 cup heavy cream
- 10 chocolate truffles or bonbons
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Directions
- 1
In a medium saucepan, whisk together the pudding mix, condensed milk, and whole milk until the mixture is completely smooth with no lumps.
- 2
Cook over medium heat, stirring constantly, until the cream comes to a full boil and thickens to a custard-like consistency.
- 3
Remove from heat and gently fold in the heavy cream using a spatula until fully incorporated.
- 4
Allow to cool slightly, then pour evenly into individual serving cups or a large dish.
- 5
Crumble 7 of the truffles and stir them into the cream. Set the remaining 3 aside for garnish.
- 6
Refrigerate for at least 1 hour until set. Decorate with the reserved whole truffles just before serving.
💡 Chef's Tip
Dark chocolate truffles add a sophisticated bitter note that beautifully balances the sweetness of the condensed milk. This dessert keeps perfectly in the fridge for up to 3 days, covered with plastic wrap.
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