What do you do when you have leftover frosting? Make truffles of course! These chocolate coated strawberry buttercream truffles taste amazing but this recipe can easily be adapted to so many flavor profiles.
Taking a bite of one of these truffles is a fabulous experience. First your teeth crack through that chocolate exterior.
The center is soft and bursting with strawberry flavor. It is like a chocolate dipped strawberry only better.
If you like the boxes of chocolates with the fruity cream centers, you are going to love these. They have that feeling only they taste better.
And the texture is better.
And you can easily make them yourself! They are so simple and beyond tasty.
But you don’t need a lot of buttercream between those thin layers of cake. Now I am never one to complain about extra frosting.
If you have spent much time here in my little corner of the internet, you know frosting is my thing. I love experimenting with flavors, textures and techniques.
And frosting does not go to waste here. Extra frosting gets enjoyed on graham crackers, right off the spoon or is frozen for later.
But with Valentine’s Day around the corner, I thought it would be fun to make some chocolates instead. After all chocolate and strawberries such a classic combination.
In fact, I like these truffles even more than chocolate dipped strawberries. The experience of enjoying them is better too.
The freeze dried strawberries in the buttercream keep it from being to sweet. Plus the texture is amazing.
Tips for enjoying your truffles
Because this recipe is so simple, you want to make sure to use good ingredients. For example using a good quality chocolate is important.
I use the Ghirardelli melting wafers because they are a good intersection of ease to use and tasting good. If you are good at tempering chocolate, feel free to use whatever chocolate you like.
Your frosting doesn’t have to be super firm, the freezer will do a lot of the work for you. But you do want it firm enough to hold its shape.
If you like a firmer center, enjoy them straight out of the refrigerator. For a softer melt in you mouth center, allow them to come to room temperature before you dig in.
More buttercream recipes to use as truffle centers
Of course you can very easily change up the flavors by using different buttercream recipes. Or clean out the reserves of frosting in your freezer and make a few of each.
If you are wanting to make a batch of frosting just for the sake of making truffles, I totally applaud that choice. Here are some great options if you aren’t in the mood for strawberry.
Peanut butter brown sugar buttercream would be perfect in the center of a truffle. You know we love our peanut butter and chocolate together.
Easy caramel buttercream would be another great option. A creamy caramel center dipped in dark chocolate and finished with a sprinkle of coarse salt would be perfect!
Russian buttercream would be a rich and creamy center for chocolate candies. It is such a simple recipe and oh so good.
Marshmallow fluff buttercream would be another great option. The fluff adds that little extra something that is sure to harken back to your childhood.
White chocolate buttercream is a great way to get a little more cocoa butter in your candy. The white chocolate adds great flavor and keeps the frosting extra fluffy making it a great treat.
If you like this recipe, you are going to love orange cheesecake truffles as well. They are a fun twist on a similar idea.
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Strawberry Buttercream Truffles
- ¾ cup butter softened
- 4 cups powdered sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 3 to 4 Tablespoons milk or cream
- 1.2 ounces freeze dried strawberries
- 10 oz. good quality melting chocolate
- Beat butter until light and fluffy, at least 2 minutes.
- Add powdered sugar vanilla, salt and a Tablespoon or two of milk or cream. Add more milk or cream as necessary to get a nice smooth frosting. Beat at least 3 more minutes.
- Process the freeze dried strawberries in a blender or food processor until they are a fine powder.
- Mix the strawberry powder into the frosting. Adjust the final texture with a little more powdered sugar or milk as necessary. It should be a relatively firm buttercream.
- Scoop Tablespoon sized mounds onto a wax or parchment paper lined sheet pan. Using a small cookie scoop is a great way to measure out the frosting.
- Freeze the buttercream mounds for at least two hours. Roll them between your hands to form smooth balls and return to the freezer for at least 15 minutes.
- Gently melt the chocolate until you are able to stir it smooth.
- Dip a frozen ball of buttercream into the chocolate, Tap it on the edge of the bowl a few times to remove excess chocolate and then return them to the wax paper to set. If using sprinkles, be sure to apply them right away before the chocolate sets.
- Store truffles in the refrigerator for up to a week. Enjoy cold or at room temperature.