Keyword buttercream, candy, chocolate, eggless, frosting, gluten free, valentine's day
Prep Time 30 minutesmins
Chill Time 1 hourhr30 minutesmins
Total Time 2 hourshrs
Servings 20truffles
Author Taleen Benson
Ingredients
12tablespoonsunsalted butterroom temperature
½teaspoonvanilla extract
4 cupspowdered sugar
2-3tablespoonswhole milk
10ouncessemisweet chocolatemelted
Instructions
Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter with the vanilla extract until smooth and creamy. Gradually add the powdered sugar and beat until well combined. Mix in milk, one tablespoon at a time, until desired consistency. Cover and chill in the refrigerator for 1 hour, until frosting has stiffened a bit.
Remove frosting from the refrigerator and use a tablespoon to scoop out little mounds. Arrange on a plate lined with parchment paper. Freeze mounds for 30 minutes.
Remove from the freezer and dip each mound into melted chocolate. Allow excess chocolate to drip off, then place back on parchment paper. Repeat with each mound of frosting. Allow chocolate to set before serving.
Notes
The chocolate should set fairly quickly but, if you'd like to speed up the process, feel free to chill the finished truffles in the refrigerator for around 10 minutes.