Buttercream Truffles
Delicious homemade Buttercream Truffles with a smooth chocolate coating, perfect for gifts or a sweet treat at home.
Ingredients
Truffle Mixture
- 1/2 cup salted butter, softened Ensure it's softened for easy blending.
- 3 tablespoons milk Adds moisture to the truffle mixture.
- 2 teaspoons vanilla extract Use pure extract for best flavor.
- 1/2 teaspoon almond extract Adds a subtle nutty flavor.
- 4 cups powdered sugar Key for creating fluffy sweetness.
Coating
- 1 pound chocolate almond bark Melts beautifully for dipping.
Decoration
- to taste sprinkles (optional) For a fun and colorful garnish.
Instructions
Preparation
- Using a stand mixer, mix together softened butter, milk, vanilla extract, and almond extract on medium-high speed until smooth, approximately 2-4 minutes.
- Reduce mixer speed to low and gradually blend in powdered sugar, about 1/3 to 1/2 cup at a time. Once fully incorporated, return mixer to medium-high speed until the mixture is creamy and smooth.
- Cover the bowl with plastic wrap and chill in the refrigerator for 2 hours or until firm enough to handle.
Truffle Formation
- Prepare a baking sheet by lining it with parchment paper.
- Scoop about 1 tablespoon of the chilled mixture and roll it into a ball. Place it on the prepared baking sheet.
- Repeat until all mixture is rolled into balls. Freeze the truffles for 2 hours until firm.
Coating
- In a microwave-safe bowl, melt the chocolate almond bark in 30-second intervals, stirring until smooth.
- Remove truffles from the freezer. Dip each truffle into the melted coating, using a fork to toss and coat. Shake off excess coating before placing back on the baking sheet.
- If desired, drizzle remaining melted chocolate over truffles and garnish with sprinkles.
- Allow the coating to set until firm, about 30 minutes.
Notes
Store truffles in an airtight container in the refrigerator, best enjoyed within two weeks. For variations, consider using dark chocolate or rolling in crushed nuts instead of sprinkles.