Buttercream Truffles came out of the need to use up extra frosting. Creamy vanilla filling dipped in rich chocolate for a delicious treat.
Love truffles? Our easy chocolate truffles are one of the best treats you’ll make this holiday season! Try our cookie dough truffles for a tasty no bake dessert.
Why This Recipe is Best
These truffles feature a rich buttercream frosting on the inside with a crunchy chocolate coating on the outside for the ultimate dessert!
These truffles are easy to make and perfect for a quick sweet treat. Plus, don’t we all just want to eat frosting by the spoonful? This is basically a fancier – and tastier – way to do just that.
- The buttercream frosting on the inside of these truffles is just 4 ingredients and so simple to whip up.
- The dark chocolate coating on the outside of these truffles gives them a crunchy exterior and also makes a great contrast for the buttercream filling.
- This recipe makes about 42 truffles, and they make an excellent dessert for dinner parties and holiday gatherings. You could even use them as a hostess gift or treat for neighbors at the holidays!
Creamy raspberry truffles dipped in dark chocolate should be next on your list of desserts to make!
Ingredient Notes
- Butter – I use unsalted butter for these truffles and in general for my holiday baking. Use our tips on how to soften butter quickly.
- Vanilla – Be sure to use PURE vanilla extract, not the imitation kind. Use our homemade vanilla extract for best results.
- Powdered sugar – This is also sometimes labeled as confectioner’s sugar; they are the same thing.
- Milk – You can use skim milk, 1%, 2% or a non-dairy milk if needed for this recipe.
- Melting wafers – I use Ghiradelli dark chocolate melting wafers (though any brand will work; just make sure they are high quality). They can be found at most grocery stores in the aisle with the chocolate chips.
Easy Instructions
Make the buttercream frosting. Beat the butter, vanilla and powdered sugar together until smooth. Add the milk and beat for another 2-3 minutes, until fluffy. Cover and refrigerate for at least 1 hour.
Scoop and freeze. Scoop the frosting into balls, about a tablespoon for each, and place on a parchment paper lined baking sheet. Freeze for 30 minutes.
Dip the truffles. Melt the chocolate wafers according to package directions. Using a toothpick, dip each truffle ball into the melted chocolate, tapping on the side of the bowl to remove the excess.
Decorate. Drop onto parchment paper, add sprinkles, and repeat.
Tips and Tricks
- Use a metal cookie scoop (like this 1 Tbsp sized scoop) to portion out your balls onto a parchment paper lined baking sheet. This ensures they are all evenly sized and set up in the same amount of time.
- Use a toothpick to dip the balls into the melted chocolate and then tap off any excess, creating a smooth coating.
- Add sprinkles or drizzled chocolate to cover the toothpick hole.
- Feel free to use dark, milk or white chocolate melting wafers for your coating.
- Give my chocolate buttercream frosting a try as the perfect filling for truffles!
Recipe FAQs
I use Ghiradelli dark chocolate melting wafers for these truffles. They can be found at most grocery stores in the aisle with the chocolate chips. You could also use a chocolate bark for the chocolate candy coating. I like to heat mine in the microwave but you can also use a double boiler if you prefer.
You can store buttercream truffles in the refrigerator for up to 5 days or in the freezer for 3 months.
Yes, you can freeze truffles in an airtight container for up to 3 months, either with or without the chocolate coating.
More Easy Dessert Recipes
- Chocolate Eclair Cake
- Banana Pudding
- Vanilla Ice Cream
- Oatmeal Cream Pie
- Almond Cookies
- Coconut Cake Recipe
Holiday Candy Recipes
See all Candy recipes
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Buttercream Truffles
Ingredients
- ¾ cup unsalted butter softened
- 2 teaspoons pure vanilla extract
- 4 cups powdered sugar
- 3 Tablespoons milk
- 16 ounce Ghiraradelli dark chocolate melting wafers melted
- Sprinkles for garnish
Instructions
- In a large mixing bowl, beat butter, vanilla and powdered sugar until smooth. Add in milk and beat an additional 2-3 minutes until fluffy. Cover and refrigerate for about an hour (or more!).
- Scoop 1 Tablespoon balls onto a parchment paper lined baking sheet. Freeze balls for about 30 minutes.
- Once firm, remove balls from freezer, and use your fingertips to shape smooth.
- Melt chocolate wafers according to package directions. Using a toothpick, dip each truffle into the melted chocolate, tapping on the side of the bowl to remove the excess. Drop onto parchment paper and add sprinkles immediately. Repeat for remaining truffles.
Notes
- Use a metal cookie scoop (like this 1 Tbsp sized scoop) to portion out your balls onto a parchment paper lined baking sheet. This ensures they are all evenly sized and set up in the same amount of time.
- Use a toothpick to dip the balls into the melted chocolate and then tap off any excess, creating a smooth coating.
- Add sprinkles or drizzled chocolate to cover the toothpick hole.
- Feel free to use dark, milk or white chocolate melting wafers for your coating.
There’s no possible way to dip all the truffles at one time. I took mine from the freezer and dipped in melted chocolate. By the time I got to the 6th ball the truffles had softened too much to roll in the chocolate. What a waste of time and ingredients.
Hey Marvin, after a few times making truffles you’ll get a feel for how warm your kitchen is and how many you can pull out of the freezer at a time, to dip. It’s something that a recipe author might not address, and it certainly doesn’t invalidate the recipe. With all kitchen creations a recipe is just that; bringing your own judgement into play is important. Don’t forget your own part in the creation, like sticking the tray back into the freezer or pulling out five at a time, etc. It’s empowering when you begin to trust yourself too, and important to realize that it’s not appropriate to slam a recipe author for expecting a reader to participate actively in thinking as they go. Good luck with your next batch.
i was wondering can you add different flavors like orange or strawberry?
Do they have to be refrigerated?
Can you use any non dairy milk as a substitute?
I’m working on my annual Christmas truffles. Like you said, the flavors are only limited by you imagination. I tend to make mine like mixed drinks (using real alcohol, of course). Some of the “drinks” I’ve made are pina colada, old fashion, Bordeaux and chocolate, egg nog with rum, and this year my new try is going to be tequila sunrise. I think in total I might have 35 to 50 flavor possibilities and I keep adding to them.
Would love bordeaux! Please share
I had leftover Peanut Butter icing from a reese cake order I had, and stumbled across this! Let’s just say, best idea ever! I usually throw out any remaining icing if I dont have an immediate use for it. Now I can make these that everyone drools over! It’s almost like a buckeye with the peanut butter icing but better!
YUM!
Sooo happy I saw this on IG. I have leftover chocolate buttercream and a huge amount of green, vanilla flavored buttercream.
I thought maybe making cake pops, but it sounds so sad to destroy a cake just for that.
This is the perfect way to use them. ☺
ENJOY 🙂
What’s your recipe for chocolate buttercream?
These blow away the truffles sold in the Chicago confectionery company. Beating the buttercream well eliminates any sugary graininess. I added a teaspoon of lemon extract to balance the sweetness. Make these soon!
So glad you liked them 🙂
I am making these for Valentines Day, got White Chocolate too as Hubby likes it. Also plan to flavor with different liquors. Will let you know how they come out
These are my new favorite truffles. Easy and delicious! And I’ve made A LOT of truffles over the years!!!
Where’s the recipe?
Can these be frozen?
Yes! Just be aware that sometimes as it comes to room temperature the chocolate may crack (but still tastes amazing)
How do I turn this into a chocolate buttercream?
Add cocoa