Description

Decadent and creamy Chocolate Buttercream Truffles featuring a luscious buttercream center coated in rich melted chocolate. These easy-to-make truffles combine smooth butter, powdered sugar, and vanilla, chilled and shaped into bite-sized balls, then dipped in melted chocolate and optionally decorated with sprinkles. Perfect for dessert tables, gifting, or a sweet indulgence.

Ingredients

Scale

Buttercream Filling

3/4 cup unsalted butter, room temperature
4 cups powdered sugar, sifted
2 tsp vanilla extract
3 tbsp whole milk

Coating and Decoration

16 oz chocolate melting wafers
Sprinkles (optional)

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Instructions

Prep: Prepare all ingredients and equipment for efficient workflow.
Make Buttercream: Beat unsalted butter until fluffy using a mixer. Gradually add sifted powdered sugar, vanilla extract, and whole milk. Continue mixing for about 5 minutes, scraping down the bowl frequently to ensure even blending and a smooth, creamy texture.
Chill Buttercream: Transfer the buttercream mixture to the refrigerator and chill for 30 minutes to firm up, making it easier to shape into balls.
Shape Truffles: Once chilled, scoop the buttercream into small balls using a spoon or scoop. Place balls on a tray and freeze for 15 minutes. Freezing helps the centers hold their shape during chocolate coating.
Melt Chocolate: While the centers freeze, melt the chocolate wafers using a double boiler method: gently heat chocolate over simmering water until smooth and fully melted, stirring occasionally.
Coat Truffles: Using a fork, dip each frozen buttercream ball into the melted chocolate, ensuring an even coating. Work in small batches for best results to keep the chocolate at an ideal dipping temperature.
Decorate: Place coated truffles on parchment paper. If desired, quickly sprinkle with sprinkles while the chocolate is still wet to adhere.
Set and Chill: Refrigerate the dipped truffles until the chocolate shell is firm and set, about 10 minutes. Once set, transfer to serving or storage container.

Notes

Room temperature butter ensures smooth mixing and fluffy texture.
Sifting powdered sugar prevents lumps in the buttercream.
Freezing the buttercream balls before coating helps maintain shape and prevent melting while dipping.
Use a double boiler or microwave in short bursts to melt chocolate evenly without scorching.
Store truffles in an airtight container in the refrigerator for up to one week.
Sprinkles are optional but add a festive touch and extra texture.
For a dairy-free version, substitute butter with vegan butter and milk with plant-based milk.