Buttercream Chocolate Truffles (Print Version)
# Ingredients:
→ For the Buttercream Filling
01 -
3/4 cup unsalted butter, room temperature
02 -
2 teaspoons vanilla extract
03 -
4 cups powdered sugar
04 -
3 tablespoons whole milk
→ For Coating and Garnish
05 -
16 oz chocolate melting wafers
06 -
Sprinkles for garnish
# Instructions:
01 -
In a large mixing bowl, beat the room temperature butter and vanilla extract with a hand mixer until smooth and creamy. Gradually add the powdered sugar one cup at a time, beating really well after each addition. Add the whole milk and keep beating for about 2 minutes until the buttercream is light and fluffy.
02 -
Cover the bowl with plastic wrap or a lid and put it in the fridge for at least 1 hour, or until the buttercream is firm enough to shape into balls.
03 -
Line a baking sheet with parchment paper or aluminum foil. Using a cookie scoop or spoon, scoop out about 1 1/2 tablespoon portions of the chilled buttercream and quickly roll each one into a smooth ball with your hands. Place them on the prepared baking sheet with some space between each one, then freeze for 30 minutes to get them really solid.
04 -
Melt the chocolate wafers according to the package directions - either in the microwave in short bursts, stirring between each one, or using a double boiler until the chocolate is smooth and melted.
05 -
Using a toothpick or candy dipping tool, dip each chilled buttercream ball into the melted chocolate. Let the excess chocolate drip off, then put the coated truffle back on the lined baking sheet.
06 -
Right away, while the chocolate is still wet, sprinkle each truffle with decorative sprinkles. Press them gently so they stick if needed.
07 -
Let the chocolate coating set completely by leaving the truffles at room temperature or putting them in the fridge until firm. Serve chilled or at room temperature - they're delicious either way!
# Notes:
01 -
Store truffles in an airtight container in the fridge for up to 2 weeks.
02 -
Make sure to chill the buttercream really well before shaping - it makes it so much easier to handle.
03 -
Freezing the shaped balls before dipping helps them keep their shape and prevents the centers from melting.
04 -
Work in small batches when dipping so the chocolate doesn't set too quickly.
05 -
For a chocolate buttercream version, replace 1/2 cup of the powdered sugar with unsweetened cocoa powder and add an extra tablespoon of milk if needed.