Craving a decadent treat that doesn't derail your healthy lifestyle? Look no further than Chocolate Buttercream Truffles. These aren't your average sweets; they're quick to whip up, packed with flavor, and surprisingly wholesome. Think rich, melt-in-your-mouth goodness without the guilt. I remember sneaking these as a kid (sorry, Mom!), and now I’m sharing the secret so you can make guilt-free memories of your own!
Why You Will Love This Recipe
I’ll never forget the first time I tasted a truffle. I was visiting my grandmother, and it was always a special occasion. They were her signature dessert – decadent, rich, and utterly unforgettable. She would only make them for special occasions, and it always felt like a little piece of luxury that she was sharing with us. These Chocolate Buttercream Truffles are my attempt to recapture that magic. They're elegant enough to impress, yet simple enough to make any day feel special.
Ingredients
For the Truffles:
- 8 ounces dark chocolate (70% cacao), finely chopped
- 1/2 cup unsalted butter, softened
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of sea salt
For the Coating:
- 4 ounces dark chocolate, finely chopped
Step-by-Step Instructions for Making the Recipe
- Melt the Chocolate: Place the chopped chocolate in a heat-safe bowl set over a simmering pot of water (double boiler). Ensure the bowl doesn't touch the water. Stir until the chocolate is smooth and melted.
- Make the Buttercream: In a separate bowl, cream together the softened butter, heavy cream, vanilla extract, and sea salt until light and fluffy.
- Combine: Carefully mix the melted chocolate into the buttercream mixture until fully combined and smooth.
- Chill: Cover the bowl with plastic wrap, pressing it directly onto the surface of the mixture. Refrigerate for at least 2 hours, or until firm enough to handle.
- Shape: Once chilled, scoop out rounded teaspoons of the chocolate mixture and roll them between your palms to form small balls. Place the balls on a parchment-lined baking sheet.
- Melt Coating Chocolate: Melt the additional 4 ounces of dark chocolate in a clean, heat-safe bowl over a simmering pot of water, just like before.
- Coat Truffles: Dip each truffle into the melted chocolate, ensuring it is fully coated. Use a fork or dipping tools to lift the truffle out and allow excess chocolate to drip off. Place back onto the parchment-lined baking sheet.
- Chill Again: Refrigerate the coated truffles for at least 30 minutes to allow the chocolate coating to set.
- Serve: Enjoy your homemade Chocolate Buttercream Truffles straight from the refrigerator. Store any leftovers in an airtight container in the refrigerator for up to a week.
Chocolate Buttercream Truffles
Ingredients
Equipment
Method
- Place the chopped chocolate in a heat-safe bowl set over a simmering pot of water (double boiler). Ensure the bowl doesn’t touch the water. Stir until the chocolate is smooth and melted.8 ounces dark chocolate, 4 ounces dark chocolate
- In a separate bowl, cream together the softened butter, heavy cream, vanilla extract, and sea salt until light and fluffy.1/2 cup unsalted butter, 1/4 cup heavy cream, 1 teaspoon vanilla extract, Pinch sea salt
- Carefully mix the melted chocolate into the buttercream mixture until fully combined and smooth.8 ounces dark chocolate, 1/2 cup unsalted butter, 1/4 cup heavy cream, 1 teaspoon vanilla extract
- Cover the bowl with plastic wrap, pressing it directly onto the surface of the mixture. Refrigerate for at least 2 hours, or until firm enough to handle.
- Once chilled, scoop out rounded teaspoons of the chocolate mixture and roll them between your palms to form small balls. Place the balls on a parchment-lined baking sheet.
- Melt the additional 4 ounces of dark chocolate in a clean, heat-safe bowl over a simmering pot of water, just like before.4 ounces dark chocolate
- Dip each truffle into the melted chocolate, ensuring it is fully coated. Use a fork or dipping tools to lift the truffle out and allow excess chocolate to drip off. Place back onto the parchment-lined baking sheet.4 ounces dark chocolate
- Refrigerate the coated truffles for at least 30 minutes to allow the chocolate coating to set.
- Enjoy your homemade Chocolate Buttercream Truffles straight from the refrigerator. Store any leftovers in an airtight container in the refrigerator for up to a week.