Introduction

Buttercream truffles are rich, creamy, and coated in smooth dark chocolate for an irresistible treat. These bite-sized delights combine a fluffy buttercream center with a crisp chocolate shell, perfect for any occasion or gift.

Three round chocolate balls sit closely on a white marbled surface with a soft gray and white striped cloth in the background. Each ball is covered in a smooth, dark brown chocolate layer with small, dark chocolate sprinkles on top, giving a textured look. One ball is slightly raised and bitten into, revealing a thick, creamy white filling inside that looks smooth and fluffy. The side of the bitten ball shows a thin chocolate shell around the white center. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ cup unsalted butter (softened)
2 teaspoons pure vanilla extract
4 cups powdered sugar
3 tablespoons milk
16 ounces Ghirardelli dark chocolate melting wafers (melted)
Sprinkles (for garnish)

Instructions

Step 1: In a large mixing bowl, beat the softened butter, vanilla extract, and powdered sugar together until smooth. Add the milk and continue beating for 2-3 minutes until the mixture is fluffy. Cover the bowl and refrigerate for about an hour or longer to firm up.
Step 2: Scoop tablespoon-sized balls of the chilled buttercream onto a parchment paper-lined baking sheet. Place the baking sheet in the freezer and freeze the balls for about 30 minutes.
Step 3: Once the balls are firm, remove them from the freezer and gently smooth their shape using your fingertips.
Step 4: Melt the chocolate wafers according to package instructions. Using a toothpick, dip each buttercream ball into the melted chocolate, tapping off excess chocolate on the side of the bowl. Place the coated truffles onto parchment paper and immediately add sprinkles to garnish. Repeat until all truffles are coated.

Tips & Variations

Use almond or peppermint extract instead of vanilla for a different flavor twist.
Chill the buttercream mixture longer if it’s too soft to scoop easily.
Substitute milk with cream for a richer texture.
For an extra smooth coating, heat the melted chocolate gently and stir regularly to keep it fluid.

Storage

Store the truffles in an airtight container in the refrigerator for up to two weeks. Let them sit at room temperature for 10 minutes before serving to soften slightly. You can also freeze the truffles for longer storage and thaw them in the fridge overnight before serving.

How to Serve

The image shows three round chocolates on a white marbled surface, each with a smooth dark brown chocolate coating and topped with thin, elongated chocolate sprinkles. One chocolate is slightly elevated, leaning against another, and has a bite taken out of it, revealing a thick, creamy white filling inside. The outer layer is glossy and firm, while the filling looks soft and fluffy. The background includes a soft blue and white striped cloth, adding a gentle color contrast. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different chocolate for coating?

Yes, you can use milk chocolate or white chocolate melting wafers depending on your preference. Just make sure to melt them gently to avoid burning.

What if my buttercream mixture is too soft to shape?

If the mixture is too soft, chill it longer in the refrigerator. You can also briefly freeze the mixture in the bowl before scooping to make it easier to handle.