Strawberry Buttercream Truffles
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.
Servings: 40 Truffles
Ingredients
- ¾ cup unsalted 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
Instructions
- 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.
Nutrition
Serving: 1Serving | Calories: 77kcal | Carbohydrates: 11g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 42mg | Sugar: 11g
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