Ingredients
- Unsalted butter, softened: 1 cup (2 sticks)
- Powdered sugar: 4 cups
- Heavy cream: 2 tablespoons
- Vanilla extract: 1 teaspoon
- Salt: 1/4 teaspoon
- Semi-sweet chocolate chips: 12 ounces
- Vegetable shortening: 1 tablespoon
- Sprinkles or cocoa powder: For coating
Instructions
- Step 1: In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Step 2: Add the heavy cream, vanilla extract, and salt to the butter mixture. Beat until well combined and smooth.
- Step 3: Roll the buttercream mixture into small, 1-inch balls and place them on a baking sheet lined with parchment paper. Refrigerate for at least 30 minutes to allow them to firm up.
- Step 4: In a heat-safe bowl, melt the chocolate chips and vegetable shortening in the microwave in 30-second intervals, stirring in between, until smooth.
- Step 5: Dip each chilled buttercream ball into the melted chocolate, ensuring it's fully coated. Place the dipped truffles back on the parchment paper.
- Step 6: Immediately sprinkle the truffles with sprinkles or dust with cocoa powder before the chocolate sets. Refrigerate for another 15-20 minutes to allow the chocolate to harden completely before serving.
Notes
- Store these truffles in an airtight container in the refrigerator for up to a week to maintain their shape and freshness.
- If the chocolate coating blooms (develops a white film) from temperature changes, a quick chill in the freezer for 5 minutes can sometimes restore its shine before serving.
- Serve these decadent truffles chilled for the best texture and flavor, perhaps alongside a cup of coffee or tea.
- For an extra smooth chocolate coating, ensure the melted chocolate is not too hot before dipping the chilled buttercream balls.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American