Yoghurt truffles

With three ingredients these truffles are so easy to make and best of all delicious! We’ve adapted the recipe a bit to suit our tastes and you can do the same. Swap out the third ingredient to one your favourites.

Let us know what your secret ingredient to add in the comment section below, we’d love to hear them.

Homemade chocolate candy balls with cocoa powder, coconut, berries and chopped hazelnuts on black stone background, selective focusIngredients:

White chocolate

  • 1/3 cup Greek yoghurt
  • 110g quality white chocolate
  • 2 strawberries (hulled and cut into bite size pieces)

Dark chocolate

  • 1/3 cup Greek yoghurt
  • 110g dark chocolate
  • 1 tbsp cinnamon, shredded coconut or cacao (depending on your preference)

Optional: Shredded coconut, chopped nuts, cacao etc. to roll the truffles in.

Each recipe makes about 8 truffles, depending on how big you make them.


  1. Melt chocolate on a low heat, stirring often so it doesn’t burn.
  2. Stir in yoghurt.
  3. If you are making the dark chocolate truffles stir in either cinnamon, coconut or cacao.
  4. Whisk until smooth.
  5. Let mixture chill for 1 hour (if you’re making dark truffles) or 3 hours (if you’re making white truffles)
  6. When the mixture has chilled, roll into balls. If you are making the white chocolate balls, carefully insert a piece of strawberry in the middle of the ball as you roll it.
  7. Cover in desired extras.
  8. Chill the truffles for 1 hour before serving, and store any uneaten truffles in the fridge.