Easy Fudge Truffles

Easy Fudge Truffles

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!

A close up of a fudge truffle broken in half

Are these really 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!

Overhead image of fudge truffles, one with nonpareils

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. 

A bunch of fudge truffles with nonpareils on paper on a table

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.

Fudge truffles with nonpareils and fudge truffles with chocolate sprinkles

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!


A close up image of fudge truffles from the side, one with a bite takenA close up of a fudge truffle with a bite taken

Like this recipe?

Prep time: Cook time: Yield: 30 truffles


3 1/2 to 4 cups (400 to 460 g) confectioners’ sugar

3/4 cup (60 g) unsweetened cocoa powder (natural or Dutch-processed)

1/4 teaspoon kosher salt

4 tablespoons (56 g) unsalted butter, melted

4 ounces unsweetened chocolate, melted

1 teaspoon pure vanilla extract

1/4 cup (2 fluid ounces) heavy whipping cream

Gluten free nonpareils or sprinkles, for decorating (optional)


  • 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.

  • Originally published on the blog in 2013. Recipe tweaked slightly (added cocoa powder for deeper chocolate flavor), some photos, most text, and video all new.


Comments are closed.

  • francois
    June 10, 2019 at 8:33 AM


    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
      June 10, 2019 at 8:56 AM

      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
    June 9, 2019 at 9:50 AM

    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

  • alliesong
    December 9, 2013 at 11:19 PM

    Made them, shared them and now they are all gone. Rave reviews all around. Convenient to make. Thank you for the great recipe!

  • Michele
    December 9, 2013 at 8:37 AM

    These rocked my world. I mean ROCKED MY WORLD. Seriously.

    • December 9, 2013 at 8:59 AM

      LOL Michele, that’s awesome. Just a few ingredients, but apparently quite powerful in combination. ;)

  • Jen
    December 7, 2013 at 12:22 AM

    So you know you just made Candy Candy Chocolates right!!?!?! :-)

    • December 9, 2013 at 8:59 AM

      No, Jen! What’s that? Will have to google…

  • December 5, 2013 at 4:37 PM

    Awesome, Linda!

  • AsIfUknow
    December 5, 2013 at 2:31 PM

    my GF sista – u rock!!!!!

  • Andrea
    December 5, 2013 at 12:41 PM

    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 =)

    • December 5, 2013 at 4:28 PM

      Hi, Andrea, I haven’t tested a white chocolate version yet, but I have one in mind. Stay tuned. :)

  • Lorraine
    December 5, 2013 at 12:33 PM

    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!

    • December 5, 2013 at 4:29 PM

      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
    December 5, 2013 at 12:30 PM

    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….

    • December 5, 2013 at 4:35 PM

      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!

    • December 5, 2013 at 4:36 PM

      Thank you so so much for jumping in, Emma, and with such detailed information! That was so kind of you.

  • Candice
    December 5, 2013 at 10:44 AM

    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.
      December 5, 2013 at 4:34 PM

      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
      December 5, 2013 at 4:53 PM

      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.
    December 5, 2013 at 10:13 AM

    omg – you’re killing me!

    • December 5, 2013 at 4:37 PM

      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
        December 6, 2013 at 2:38 PM

        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.
    December 5, 2013 at 10:11 AM

    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!

    • December 5, 2013 at 4:33 PM

      I know your list is literal, Jennifer, not metaphorical! And I will look for your smiling … avatar on the Q&A, then!

  • December 5, 2013 at 10:07 AM

    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
      December 5, 2013 at 10:16 AM

      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
      December 5, 2013 at 11:40 AM

      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.

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