Ingredients
Equipment
Method
- In a large mixing bowl, beat the softened unsalted butter with an electric mixer on medium speed until it is light and fluffy, about 2-3 minutes. This aeration is crucial for a smooth buttercream consistency.1 cup unsalted butter
- Gradually add the sifted confectioners' sugar and sifted unsweetened cocoa powder to the butter, alternating between the two. Start by adding about a third of the sugar and cocoa mixture, mixing on low speed until just combined, then add more, continuing until all are incorporated. Scrape down the sides of the bowl as needed.3 cups confectioners' sugar, 1/2 cup unsweetened cocoa powder
- Add the heavy cream, vanilla extract, and pinch of salt to the bowl. Increase the mixer speed to medium-high and beat for another 3-5 minutes until the buttercream is completely smooth, rich, and airy. The consistency should be thick enough to hold its shape but still creamy.1/4 cup heavy cream, 1 teaspoon vanilla extract, 1 pinch salt
- Cover the bowl tightly with plastic wrap, ensuring the wrap touches the surface of the buttercream to prevent a skin from forming. Refrigerate for at least 30-60 minutes, or until firm enough to scoop and roll into balls.
- Once chilled, use a small cookie scoop or a tablespoon to scoop portions of the buttercream. Roll each portion between your palms to form smooth, uniform balls, about 1-inch in diameter. Place the rolled truffles on a baking sheet lined with parchment paper or wax paper.
- Place the baking sheet with the rolled truffles back into the refrigerator for another 30 minutes to ensure they are firm before coating. This prevents them from melting too quickly when dipped in chocolate.
- While the truffles are chilling, prepare your chocolate for coating. Place the chopped semi-sweet chocolate in a heatproof bowl. You can melt it using a double boiler (place the bowl over a pot of simmering water, ensuring the bottom of the bowl doesn't touch the water) or in the microwave.12 ounces good quality semi-sweet chocolate
- Double Boiler Method: Stir the chocolate occasionally over the simmering water until it’s completely melted and smooth.12 ounces good quality semi-sweet chocolate
- Microwave Method: Microwave in 30-second intervals, stirring thoroughly after each interval, until the chocolate is smooth and melted. Be careful not to overheat.12 ounces good quality semi-sweet chocolate
- Once the chocolate is melted and smooth, dip each chilled truffle into the melted chocolate using a toothpick or a dipping fork. Allow excess chocolate to drip back into the bowl. Place the coated truffle back onto the parchment-lined baking sheet.12 ounces good quality semi-sweet chocolate
- While the chocolate coating is still wet, sprinkle with your desired toppings such as chopped nuts, colorful sprinkles, shredded coconut, or a dusting of extra cocoa powder.
- Allow the coated truffles to sit at room temperature until the chocolate coating has completely set and hardened. This can take about 30-60 minutes depending on your room temperature. For a quicker set, you can place them in the refrigerator for 10-15 minutes, but be mindful of condensation if you take them out too soon.
Notes
Store in an airtight container in the refrigerator for up to 1-2 weeks. Freeze for longer storage for up to 2-3 months.
