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
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.
Could other flavors of extracts be used in place of the vanilla to get other flavor truffles?
Oh absolutely! I’ve done peppermint, rum (with a pinch of nutmeg…tastes like eggnog), lemon, and almond extract!
As an aside, your manicure is really pretty. I love to see pretty fingernails in pictures where women hold things. Too many times you come across chipped nail polish and wonder where it went… into the recipe? Gross. 😉 Anyway, nice recipe and I may try it this Christmas.
🙂 Thanks!
Is there an ingredient left out? Milk maybe? Frosting has more than powdered sugar and butter. Or maybe the directions are incorrect? Combining the butter and powdered sugar just yielded a powder and not a creamy mixture. Perhaps it should read add powdered sugar to creamed butter a little at a time? This recipe did not work for me.
Hi Aimee,
This recipe looks very delicious and easy to follow. You made it like an artist. I will try it soon. Thank for share it here!
These looks really yummy!! Thanks for sharing!
These look great! Do you think I could use a chocolate buttercream frosting inside? I always loved the See’s Chocolate Buttercream Truffles but I’ve shied away from buying them after we started eating less processed foods. siiiiigh I do miss those…. 🙂
I know these would be lovely for Christmas gifts
I’m a big frosting fan. I eat it by the spoon full. This looks yummy! I’ll have to give it a try!
That pretty much describes me too….eating it by the spoonful 🙂
Hi if I leave these in the freezer over night will they bread get hard or should I leave them in the fridge ?
How absolutely delicious – so very sinful – let’s have some! 🙂 🙂
These sound amazing!!! I will have to make them next time I have leftover buttercream!! Yum!
What a great idea! Thanks so much for sharing! These would be awesome gifts during the holidays for friends, neighbors, just anyone. 🙂 I agree about using Ghiradelli chocolate.
xo
Pat
These would make LOVELY gifts. Add some holiday sprinkles on top!
Always in the mood for truffles and sweet buttercream frosting! Also, I agree that those Ghirardelli Melting Wafers are the best!
They melt so smooth 🙂
I need these in my life! Thank you for including the tips!
Extra frosting doesn’t usually last long enough around me to be able to make it into truffles. Guess a whole new batch of frosting will have to be made to do these fun truffles! And people who think frosting is too sweet are crazy! I’m with you on the love of frosting and all things sweet!!!!
I’m not really sure what I meant by “extra frosting.” How that happened was a Christmas miracle 🙂
Oh dear, I would get myself into a lot of trouble with these in the house. You can’t go wrong with buttercream dipped in chocolate!
what a fantastic treat! my kids usually only eat the frosting off a cake anyways
Love the all the flavor combinations you could make with these! Perfect for the upcoming holidays!
Oh my goodness, these look like a fantastic treat! Yum!!
I LOVE LOVE LOVE frosting – at least before I went on my sugar-fast I did – now I only dream of it – as soon as I’m off it, I so have to try these Buttercream truffles!
A sugar-fast? I would fail. 🙂
These would b SO dangerous to have around!
You can never have too many truffle recipes and these buttercream truffles look amazing! I can definitely see myself making these often over the next few months, especially during the holiday season.