Chocolate Fudge Truffle Balls
Oh my goodness.
These fudge truffle balls are PURE DELICIOUSNESS.
And those nonpareils?! Get out of here. These are the happiest treats I’ve ever made.
This recipe is pure magic. With just six ingredients, two dirty bowls and roughly 10 minutes of hands-on prep time, these couldn’t be easier to prepare.
The insides are fudgy, rich and perfect. And the rainbow nonpareils on the outside are beautiful and provide the perfect little crunch.
If you’re not a huge fan of sprinkles or nonpareils (the little rainbow ball sprinkles), you can roll your truffle balls in finely chopped nuts or cocoa powder, which provides a bitter exterior but complements the sweet fudge wonderfully.
This batch made 40 small one-to-two-bite-sized balls for me, which was way too dangerous to keep in the house! I gave these to friends in cute little cartons, which actually made for adorable gifts.
How can you resist those sprinkles!?
If you can find some black and orange nonpareils or sprinkles, these would make for adorable Halloween treats, too. But I’m partial to the rainbow selection.
I have nothing but pure love for everything about these sweet nuggets of joy.
Chocolate Fudge Truffle Balls
- Total Time: 2 1/2 hours
- YIELDS 40 balls
- Place the butter and chocolate in a small, heat-safe bowl and melt over a small saucepan of simmering water, making sure the water does not touch the bowl. (If you have a double boiler, this would be the perfect use for it! I used a glass bowl from Williams Sonoma over a small saucepan.)
- 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 become 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 doesn't hold together well, keep adding the extra confectioners sugar, one tablespoon at a time and knead until the mixture is smooth and holds together. (My batch only needed the four cups of sugar plus one extra tablespoon and it was perfect.)
- Roll the fudge into balls about 3/4-inch to 1-inch in diameter, and place on a sheet of parchment paper at least 1 inch apart from one another. My batch made 40 "one-to-two-bite-sized" fudge balls!
- Brush each ball of fudge lightly with water, then roll in the optional nonpareils or sprinkles. If you're using cocoa powder you don't need to brush them with water first.
- Place the truffles in the refrigerator to chill for at least 2 hours or until set.
- Serve chilled.