16ounceGhiraradelli dark chocolate melting wafersmelted
Sprinklesfor 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.