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)

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

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.