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.