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
- Shortening: 1 tablespoon (for melting chocolate)
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. Mix until well combined. The buttercream should be smooth and easily shapeable.
- Step 3: Form the buttercream into small, rounded balls using a spoon or cookie scoop. Place the balls on a parchment-lined baking sheet and refrigerate for at least 30 minutes to firm up.
- Step 4: While the buttercream balls are chilling, melt the chocolate chips and shortening in a double boiler or microwave, stirring frequently until smooth.
- Step 5: Remove the buttercream balls from the refrigerator. One at a time, dip each ball into the melted chocolate, ensuring it is fully coated. Place the dipped truffles back onto the parchment-lined baking sheet.
- Step 6: Refrigerate the truffles for at least 15 minutes, or until the chocolate has set completely. Serve and enjoy!
Notes
- Store leftover truffles in an airtight container in the refrigerator for up to a week to maintain their shape and prevent melting.
- If the truffles become too firm after refrigeration, let them sit at room temperature for a few minutes before serving for a softer bite.
- For an elegant touch, sprinkle the finished truffles with sea salt or cocoa powder just before serving to enhance the flavor and presentation.
- Don't overheat the chocolate when melting; gentle heat ensures a glossy, smooth coating that won't seize up.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American