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If you love frosting as much as I do, then you are going to LOVE these truffles. Frosting when refrigerated sets up pretty firm. Why not roll the frosting into balls and make truffles? BUTTERCREAM TRUFFLES!
Whether using leftover frosting or making these buttercream truffles as the recipe is written, you’ll want to refrigerate the frosting for it to set up firm (takes about an hour). But, you can also let it set overnight if you don’t have “time” to make truffles!
Once chilled, use a 1 Tbsp scoop to drop truffles onto a parchment paper lined baking sheet. FREEZE truffles for about 30 minutes. The freezing helps them firm up so they don’t “melt” when you dip them in the chocolate.
Use finger tips to shape frozen truffles into a ball. Then use a toothpick to dip truffle into melted chocolate. Again, USE GOOD CHOCOLATE. I love the bags of Ghirardelli Melting Wafers. Not only do they melt smooth, but they taste delicious too. Be sure to add your sprinkles immediately, before the chocolate hardens.
Store truffles in airtight container in refrigerator for up to a week. Or freeze for longer storage!
original recipe: http://www.shugarysweets.com/2016/10/buttercream-truffles