These homemade fudge truffles are smooth and buttery with a rich chocolate flavor and are ready in minutes. This is one no-bake recipe you'll want to make again and again!
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Why we love this recipe for fudge truffles
Traditionally, truffles are just little balls of chilled chocolate ganache. And chocolate ganache is really just melted chocolate mixed with heavy cream.
These fudge truffles are nearly like that, but they're actually better. You start by melting unsweetened chocolate and some butter, and then sweeten it and change its texture with confectioners' sugar before adding a bit of cream.
When you make fudge truffles this way, they're much cheaper because you need a lot less chocolate—and the quality isn't nearly as important. Plus, the truffles themselves are a lot more stable at room temperature, so they're easy to store and transport wherever you're going. They make the perfect hostess gift!
How to make these easy fudge truffles
The only essential ingredients in these fudge truffles are confectioners' sugar, unsweetened chocolate, butter, and cream. The basic method is to melt the butter and chocolate, then mix them into the confectioners' sugar and add the cream to moisten the mixture enough to roll it into balls.
I prefer to make the truffles as the recipe below is written, though, with unsweetened cocoa powder in place of some of the confectioners' sugar, plus some salt and vanilla for flavor. The cocoa powder also changes the texture of the truffles just enough to make them more stable at room temperature.
Do you need a candy thermometer for this candy recipe?
No! I'm not one to shy away from using a candy thermometer in homemade candy recipes, but I understand that cooking sugar can be intimidating. This recipe calls for melting both butter and chocolate, but the chocolate isn't tempered. It's simply melted in the microwave or in a simple double boiler.
I find that, unless I'm tempering chocolate (which I do very infrequently), I prefer to melt it in the microwave. Just heat the chocolate slowly in 30- or 45-second increments at about 75% power, stirring in between. Stop before the chocolate is completely melted, and stir until smooth.
What candy confections can you use to coat the truffles?
Now I coated my truffles in nonpareils because, you know. They're just so adorable and festive. I have always found nonpareils, in particular, to be pretty much irresistible. I can resist sprinkles if I must, but nonpareils.
If you're 100% against all those food dyes just don't use them. Use naturally-colored sprinkles if you like, roll them in cocoa powder or roll them in more confectioners' sugar.
Which nonpareils and sprinkles are gluten free?
I've spoken in the past with the nice folks at Signature Brands. They make both Cake Mate and Betty Crocker brand nonpareils, and all of their nonpareils are, indeed, gluten free.
You can also use the same rainbow confetti confections that we loved in our gluten free birthday cake recipe. I used to purchase AmeriColor brand edible confetti, but it doesn't seem to be available any longer. Instead, I recommend Sweetapolita's Sprinkle Shop or you can try one of the shops on Etsy (just do a search!).
Ingredients and substitutions
Dairy-free: These truffles contain dairy in two forms: butter and heavy whipping cream. The recipe can easily be made dairy-free by replacing the butter with either virgin coconut oil, Spectrum nonhydrogenated vegetable shortening, or Melt brand vegan butter.
The heavy whipping cream can be replaced with canned coconut cream (just the thick part, not the liquid). If you're avoiding dairy because of a sensitivity to lactose, though, you may be able to use heavy whipping cream since it's very, very low in lactose.
Sugar-free: I have never attempted to make these truffles sugar-free, since confectioners' sugar is a major component of the recipe. However, Swerve brand alternative sweetener makes a confectioners' sugar variety. If you are comfortable with the slight cooling sensation of Swerve, you may like this recipe made with Swerve. Just skip the decorations!
Easy Fudge Truffles
Ingredients
- 3 ½ cups (400 g) confectioners’ sugar plus more as necessary
- ¾ cup (60 g) unsweetened cocoa powder (natural or Dutch-processed)
- ¼ teaspoon kosher salt
- 4 tablespoons unsalted butter melted
- 4 ounces unsweetened chocolate melted
- 1 teaspoon pure vanilla extract
- ¼ cup (2 fluid ounces) heavy whipping cream
- Nonpareils or sprinkles for decorating (optional)
Instructions
- In a large bowl, place 3 1/2 cups of the confectioners’ sugar, the cocoa powder, and salt, and whisk to combine.
- Create a well in the center of the sugar mixture, and pour the melted butter, melted chocolate, and vanilla, mixing to combine. The mixture will eventually become crumbly, but will stick together when squeezed.
- Add the cream and mix to combine, then knead the mixture together with clean, dry hands. It should be relatively stiff. Add more confectioners’ sugar as necessary to reach the proper texture.
- If the mixture seems too thick add water by the half-teaspoonful and knead it into the fudge. If the mixture seems to soft, add more confectioners’ sugar a tablespoon at a time, kneading the sugar into the fudge with your hands until the fudge is smooth.
- Using a spring-loaded ice cream scoop or a spoon, portion about 30 pieces of dough and roll each into a ball about 1-inch in diameter.
- Place them on a sheet of parchment paper at least 1 inch apart from one another.
- Dip each ball of fudge into a shallow bowl of lukewarm water, then roll in the optional nonpareils or sprinkles to coat.
- Allow the truffles to set at room temperature, and store leftovers in a sealed container in the refrigerator.
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Thanks for stopping by!
Hi, I’m Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that aren’t good enough to justify the price. At Gluten Free on a Shoestring, “good, for gluten free” just isn’t good enough! Come visit my bio!
francois says
hi
in this recipe you said at first to put together sugard and cacao powder together but later you said pu melted butter ( ok ) and melted chocolate … for the last one how i need to do this … put some chocolate chip in microwave of i need to melt butter and cacao powder toguether … scuse me english its not my 1st language and its look a step is missing for this part … i’ll wait for you answer .. thank you
Nicole Hunn says
You can either melt the chocolate in the microwave or in a heat-safe bowl over some simmering water (a double boiler), Francois. Hope that helps.
Christine says
Can I ask you to give a recipe of gluten free flour with all
The things you put in it like zantham and all the other stuff to make
A proper gluten free flower for baking because I live in South Africa
And I couldn’t find the real blend for baking cookies or bread
Thanks I’m looking forward to try your recipes
Nicole Hunn says
Hi, Christine, please see the gluten free flour blend page here on the blog.
alliesong says
Made them, shared them and now they are all gone. Rave reviews all around. Convenient to make. Thank you for the great recipe!
Michele says
These rocked my world. I mean ROCKED MY WORLD. Seriously.
Nicole Hunn says
LOL Michele, that’s awesome. Just a few ingredients, but apparently quite powerful in combination. ;)
Jen says
So you know you just made Candy Candy Chocolates right!!?!?! :-)
Nicole Hunn says
No, Jen! What’s that? Will have to google…
Nicole Hunn says
Awesome, Linda!
AsIfUknow says
my GF sista – u rock!!!!!
Andrea says
I will definitely be making these this weekend. Do you have a white chocolate version that is this quick and easy? I am a sucker for white chocolate… and instead of nonpareils I’d roll them in chopped macadamia nuts =)
Nicole Hunn says
Hi, Andrea, I haven’t tested a white chocolate version yet, but I have one in mind. Stay tuned. :)
Lorraine says
Do you think these could be made ahead and frozen? And how long would they keep if you can’t. Would you keep then in the fridge? Thx!
Nicole Hunn says
Hi, Lorraine, The answer is a resounding ‘yes’! They can definitely be made ahead and frozen. They freeze really well, and because of the sugar they don’t freeze completely solid so you can *ahem* even enjoy one right out of the freezer if you are so inclined. ;)
dlfurl says
Nicole….I’ve been searching your site for christmas cookie recipes…this is my first GF-Xmas.
Alot of the flours you talk about I can’t find in any of my local stores (rural Ohio), and I hate to buy a ton online…but we do have the new GF-Rice Flour Blend from Betty Crocker…have you tried this yet. If not could you give it a try and send out some feedback…
Thanks again for having such fantastic website…I’ve asked Santa for all your books for Xmas….
Nicole Hunn says
Thank you so much, DeblinKatie and Emma for jumping in here to help! dlfurl, I have not tried the Betty Crocker blend, no. From the label, it looks like it’s similar to my basic blend, which is just white rice flour, potato starch and tapioca starch. It has guar gum instead of xanthan gum, but that is fine. It is most likely not a superfine white rice flour, unfortunately, but for yeast breads with a long slow rise that shouldn’t matter much as the rice flour granules soften as the dough sits. That’s the best I can do for now, since I haven’t tried it yet, though!
Nicole Hunn says
Thank you so so much for jumping in, Emma, and with such detailed information! That was so kind of you.
Candice says
Mmmm… these look really yummy. My GF kiddo cannot do un-baked dairy though, so I think I’ll wait to see how the science experiment without dairy turns out. Also, you can buy cans of coconut cream right next to coconut milk at my store. And I’ve used them to make whipped cream with great success. Yum!
And, I would be very excited to have a Q&A! I have Lean Crusty White Sandwich Bread dough in the refrigerator as we speak… uh… write! Just mixed it up this morning and I am cautiously optimistic even though I was never very good at making bread with gluten in it. My mother is an extraordinary baker of bread and I’m sure the gene is inside me somewhere waiting to be awakened. My dough is sticky, smooth and stretchy as described in your book. And I tasted it and it actually tasted like bread and smelled like bread:) A wonderful yeasty smell.
And since the oven was already on to help my starter rise atop the stove…. I decided to bake up a batch of GF chocolate chip cookies. My little GF girl doesn’t seem to mind at all!
Jennifer S. says
I want to thank you for this recipe. It is so simple and not all fat laden and stuff. can’t wait to make it!
Candice says
Thanks for the tip! I was thinking of leaving it in the refrigerator for a couple days to ensure it had enough time to rise. Good to know that will make it easier to shape, too. I’m thinking of starting another recipe rising tomorrow. Just need to stop for the dairy ingredients for the soft hot dog rolls. Thank goodness my daughter recently passed her food challenge for baked-in milk!
Jennifer S. says
omg – you’re killing me!
Nicole Hunn says
Okay, cream of anything (wheat?!) is not exactly what your poor daughter needs right now. Chocolate cake shake sounds like just what the doctor ordered. :)
Manager GIGSE says
just printed out those fudge truffles- even frozen they won’t last very long in my house. I used to make them b/4 the gf days with rum or brandy or strong coffee instead of vanilla; or when desperate just the flavorings. I gotta make these this weekend! Thanks Nicole you are doing a great job!
Jennifer S. says
holy moly – these are so yummy looking. And yes, I will also be making candies for the holidays so these are going on ‘the list’. Yahoo!
I also vote yes, yes, and one more yes for the Q&A!
Nicole Hunn says
I know your list is literal, Jennifer, not metaphorical! And I will look for your smiling … avatar on the Q&A, then!
Nicole Hunn says
It’s the right thing to do, Donia. And for the record, here are my untested dairy-free suggestions: for butter, shortening (nondairy butter sub will be very very soft); for heavy cream, full fat coconut milk (with very little of the liquid so it’s mostly fat, like heavy cream).
Glad you’re into the Q&A!
Donia Robinson says
Oh yes, I pretty much always have a can of coconut milk in my fridge. If the need for a dessert arises swiftly, one must be prepared!
Bethany says
thank you thank you thank you! I was going to ask for suggestions on how to make these dairy free :) Boyfriend and I thought the AMA on reddit was a terrific idea, too. We are religious reddit followers.