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.
