Equipment Needed
- Electric hand mixer or stand mixer
- Medium mixing bowl
- Baking sheet
- Parchment paper or wax paper
- Small, deep microwave-safe bowl (for melting chocolate)
- Fork or dipping tools
- Cooling rack (optional)
Step-by-Step Instructions
We start by making the simplest buttercream you’ll ever whip up. In your mixing bowl, beat the softened, salted butter on medium speed for about 2 minutes until it’s pale and fluffy. This step incorporates air and is key for a light texture, not a greasy one. Gradually add the sifted powdered sugar, about half a cup at a time, beating on low speed after each addition so you don’t create a sugar blizzard in your kitchen. Once all the sugar is incorporated, add the vanilla extract and beat on medium-high for another minute. The mixture will go from crumbly to a thick, smooth, and dreamily creamy frosting. This is your truffle center.
Now, we shape. Line a baking sheet with parchment paper. Scoop out portions of the buttercream—I use a small cookie scoop or a teaspoon—and roll them into smooth, 1-inch balls with your hands. A little tip: if the mixture is too sticky, dust your hands very lightly with powdered sugar. Place each ball on the prepared sheet. Once all the buttercream is rolled, the most important step is to freeze the tray for at least 1 hour, or until the balls are completely firm and solid. I tried chilling them in the fridge for just 30 minutes once, and they softened too fast during dipping, creating a messy meltdown.
While the centers freeze, we prepare the coating. Break the almond bark into chunks and place it in a deep, microwave-safe bowl. Melt it in the microwave in 30-second intervals, stirring thoroughly between each blast, until it’s completely smooth. Using a deep bowl is a game-changer—it gives you plenty of room to dunk without making a mess. Let the melted coating cool for about 5 minutes; it should still be perfectly fluid but not scalding hot. If it’s too hot, it will melt the frozen buttercream on contact.(See the next page below to continue…)