Description
Rich chocolate buttercream truffles offer pure indulgence with Swiss-style elegance. Silky ganache centers rolled in premium cocoa powder create an irresistible chocolate experience you cannot resist.
Ingredients
Scale
Main Ingredients:
- 16 ounces (454 grams) Ghirardelli dark chocolate melting wafers, melted
- 4 cups (480 grams) powdered sugar
- ¾ cup (170 grams) unsalted butter, softened
Liquid and Flavoring Ingredients:
- 3 tablespoons (45 milliliters) milk
- 2 teaspoons (10 milliliters) pure vanilla extract
Decorative Ingredient:
- Sprinkles for garnish
Instructions
- Whip softened butter, vanilla extract, and powdered sugar in a spacious mixing vessel until achieving a velvety, uniform consistency.
- Incorporate milk and continue whipping for 2-3 minutes, creating a light and airy buttercream mixture.
- Seal the bowl and chill the buttercream in the refrigerator for approximately one hour to firm up the texture.
- Using a small scoop or spoon, form uniform spherical portions of the chilled buttercream onto a parchment-lined baking tray.
- Transfer the tray to the freezer and allow the truffle balls to solidify for roughly 30 minutes.
- Extract the frozen buttercream spheres and delicately roll them between palms to smooth out their surface and refine their shape.
- Carefully melt chocolate wafers following the manufacturer’s recommended technique, ensuring a glossy, even liquefaction.
- Employ a toothpick to submerge each truffle completely into the melted chocolate, gently tapping the side of the bowl to eliminate excess coating.
- Delicately place the chocolate-enrobed truffles onto fresh parchment paper.
- While the chocolate coating remains wet, quickly sprinkle decorative toppings over each truffle to ensure adherence.
- Repeat the chocolate dipping and garnishing process for the remaining buttercream spheres.
- Allow truffles to set at room temperature until the chocolate hardens completely.
Notes
- Chilling the buttercream mixture helps create firmer, easier-to-handle truffles that won’t fall apart during dipping.
- Work quickly when coating truffles in chocolate to prevent the buttercream from softening at room temperature.
- Use toothpicks for a clean, mess-free chocolate dipping process that ensures even coverage.
- Sprinkle decorations immediately after dipping while chocolate remains wet for better adhesion.
- Freezing the buttercream balls beforehand prevents them from melting during the chocolate coating step.
- Store truffles in the refrigerator to maintain their shape and prevent chocolate from becoming too soft.
- Prep Time: 45 minutes
- Category: Desserts, Snacks
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 184
- Sugar: 18 g
- Sodium: 15 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 20 mg