I’m not one to shy away from using a candy thermometer. But … I know sometimes you are. These fudge truffles are super super easy. No candy thermometer. When you have a second, though, could we talk about that candy thermometer thing? It’s so easy! But this time, you can leave it in the drawer. We’re making the easiest fudge around, and we’re making it into truffles.
Now before you go and tell me that they’re not really truffles (like these gluten free cookie dough truffles aren’t really truffles), I would like to submit … that they kind of are. 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 almost, well, that. Except that you start by melting unsweetened chocolate with some butter, and then sweeten it and change its texture with confectioners’ sugar before adding (you guessed it) heavy cream.
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? They wink at me. Those temptresses.
If you’re 100% against all those food dyes (I’m not and that’s a fact), just … don’t use them. Use naturally-colored sprinkles if you like. Or just leave them naked. Or roll them in cocoa powder. Or chill the truffles, and then roll them in confectioners’ sugar. Looking for gluten-free information on nonpareils? Well, I’m happy to report that I just a moment ago this morning had a conversation 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. ‘Tis the season for some bright color, right? Or not. Either way.
Prep time:Cook time:Yield:30 truffles
4 tablespoons (56 g) unsalted butter, chopped
4 ounces unsweetened chocolate, chopped
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
4 to 5 cups (460 g to 575 g) confectioners’ sugar
1/4 cup (2 fluid ounces) heavy cream
Gluten free nonpareils or sprinkles, for decorating (optional)
Place the butter and chocolate in a small, heat-safe bowl and melt over a small pan of simmering water, making sure the water does not touch the bowl. Stir occasionally until the chocolate and butter are melted and smooth. Remove the bowl from the heat, add the salt and vanilla, and mix to combine.
Place 4 cups of the confectioners’ sugar in a large bowl, and pour the melted chocolate and butter mixture into the bowl slowly, mixing to combine. The mixture will eventually become crumbly, but will stick together when squeezed. Add the cream, and mix to combine. The mixture will be rather moist. Add the remaining confectioners’ sugar a tablespoon at a time, kneading the sugar into the fudge with your hands until the fudge is smooth. The fudge should be smooth and somewhat soft but not fragile. If it seems to fragile to hold together well, add more sugar and knead it in.
Roll the fudge into balls about 1-inch in diameter, and place on a sheet of parchment paper at least 1 inch apart from one another. There should be about 30 balls of fudge. Brush each ball of fudge lightly with water, then roll in the optional nonpareils or sprinkles to coat. Place the truffles in the refrigerator to chill for at least 2 hours or until set. Serve chilled.
P.S. I’m thinking about a live Q&A about gluten free breadnext Tuesday, December 10, 2013, as that is the official publication date for Gluten-Free on a Shoestring Bakes Bread. Do you think that would be useful for you? I want to help easeeeeee you into making the best gluten free bread of your life!