Holy Mother of Pearl! Who would’ve thought that buttercream frosting rolled into a ball and dipped in dark chocolate would be the greatest thing on this earth?
I was making a cake the other day and the buttercream recipe I used left me with soooo much frosting. I could 1) eat it, 2) decorate the cake with even more frosting, 3) turn it into cake pops, or 4) come up with something else entirely. I chose number 4.
I’ve been really into truffles lately, making eggless chocolate chip cookie dough truffles and Oreo truffles. Chocolate ganache truffles are also insanely delish, but this buttercream recipe quickly made it’s way to the top of the truffle latter.
I must say, rolling the buttercream into balls was a bit difficult because it’s a very soft substance, but using a toothpick to dip the frosting into the melted chocolate made it so much easier. And placing the rolled buttercream balls in the freezer for a bit made a massive difference as well.
However, the best part about this sweet treat is the outside coating. Instead of using white chocolate or milk chocolate, I used a more bitter melting chocolate – dark chocolate. Even if you’re not the biggest fan of dark chocolate, trust me, the dark chocolate works best, simply because it brings down the sweetness of the truffle in general. Think about it – frosting on a cake is ideally super sweet, therefore, by adding a small amount of bitterness, the richness decreases somewhat, thus providing the most delectable, bite-sized dessert!
After making these bad boys, they didn’t last too long in the fridge – I was able to split 12 buttercream truffles between my boyfriend and myself in a matter of 24 hours. #NotMadAboutIt #Winning
I hope you enjoy the recipe below! If you have any other ideas or truffle suggestions, let me know in the comment section below!
- 1/4 cup unsalted butter (half a stick)
- 3/4 tsp vanilla extract
- 1 1/3 cup powdered sugar
- 1 tbsp milk
- 1 cup dark chocolate melts
- 1/4 cup mini chocolate chips
- Using a stand mixer (or an electric mixer), beat softened butter, vanilla, and powdered sugar together until completely smooth.
- Add in milk and beat until fluffy.
- Cover and refrigerate for at least one hour (best if left overnight).
- Scoop 1 inch balls onto a parchment paper lined baking sheet.
- Place baking sheet in freezer for at least an hour.
- Melt dark chocolate melts in 30 second increments at half power until fully melted.
- Bring out the frozen buttercream balls and insert a toothpick into each ball. Submerge the toothpick/buttercream ball into the dark chocolate until the dark chocolate reaches the base of the toothpick. Make sure the entire buttercream ball is covered in dark chocolate before removing. Gently tap the side of the cup to remove the excess dark chocolate.
- Place back onto the parchment paper and use another toothpick to gently remove the original toothpick from the truffle. Immediately cover the empty toothpick hole by dropping a small amount of dark chocolate on top of the hole with either toothpick.
- Place back into the fridge until the chocolate has hardened completely.
- Remove from fridge and drizzle melted dark chocolate and top with mini chocolate chips.
- Place back into fridge until ready to eat.
- Bon appétit!