Buttercream Truffles Recipe


  • 3/4 cup Unsalted Butter, softened
  • 2 teaspoons Pure Vanilla Extract
  • 4 cups Powdered Sugar
  • 2-3 tablespoons Milk
  • 12 ounces Ghirardelli Chocolate Melting Wafers, (dark chocolate)
  • Sprinkles, for garnish
  • Directions
  • 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.

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