The first time I made these Buttercream Truffles, my entire kitchen smelled like a candy shop, and I remember thinking, “Why haven’t I been making these all my life?” The creamy centers came together so effortlessly, and when I dipped them into warm melted chocolate, the whole experience felt like a little moment of peace in the middle of a chaotic day. That silky chocolate coating and the soft, melt-in-your-mouth filling genuinely made me smile, and I knew immediately that these would become a holiday tradition in my home.
Ingredients
- 1 cup salted butter, softened
- 4 cups powdered sugar
- 3 tbsp milk
- 2 tsp vanilla extract
- ½ tsp almond extract
- 24 oz chocolate almond bark
- Sprinkles (optional)
Once you gather everything, you’ll see how simple and flexible this recipe really is. If you don’t like almond extract, you can easily leave it out or swap it for more vanilla. The chocolate coating can be almond bark, chocolate chips with a tablespoon of shortening, or even dark chocolate if you prefer a richer flavor. The sprinkles are obviously optional, but I’ll admit I almost always add them because they make the truffles look festive with almost zero effort.
Equipment Needed
- Mixing bowl
- Electric mixer
- Baking sheet
- Parchment paper
- Microwave-safe bowl
- Fork or dipping tool
Step-by-Step Instructions
When I start making these truffles, I always begin by creaming the butter until it’s incredibly soft and fluffy. If your butter is too cold, your mixture will turn out stiff and lumpy, so be patient and let it soften on its own. Once the butter is ready, I slowly add powdered sugar a little at a time. This helps prevent the sugar from flying everywhere, but it also helps the buttercream mix evenly. I blend in the milk, vanilla, and almond extract until the mixture becomes smooth, thick, and easily rollable between my palms.
Next comes the shaping step, which is probably my favorite part. I scoop small portions of dough and roll them into little balls, placing each one on a parchment-lined baking sheet. The mixture feels soft and silky, and I always find it strangely relaxing to roll them into smooth spheres. This step doesn’t have to be perfect—once they’re dipped in chocolate, tiny imperfections magically disappear. After I finish rolling them, I place the entire tray in the refrigerator so they firm up completely. If they’re not chilled enough, they’ll fall apart when dipped in the warm chocolate.
While the truffles chill, I melt the chocolate almond bark in the microwave in short bursts. I’ve learned the hard way that overheating chocolate is a real problem; it can seize up and become grainy in seconds. Now I stick to 30-second increments, stirring each time until it becomes smooth and glossy. Once the chocolate is ready and the truffles have firmed up, I begin dipping them one by one. I lift each ball with a fork, tap gently to remove excess chocolate, then slide it onto the parchment. This tapping motion makes a huge difference because it prevents the truffles from forming messy chocolate puddles underneath.(See the next page below to continue…)