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Buttercream Truffles

Source of Recipe

From "The Ultimate Candy Book" by Bruce Weinstein


Recipe Introduction

"Truffles are perhaps the most elegant of all candies. They resemble the expensive fungus they're named for, but they have nothing else in common. This recipe uses a basic buttercream which combines butter with powdered sugar for its base. These truffles are best eaten at room temperature, but need to be kept refrigerated."

List of Ingredients

◦  6 ounces unsweetened chocolate
◦  ⅔ cup unsalted butter, at room temperature
◦  2⅓ cups confectioners' sugar
◦  ⅓ cup heavy cream
◦  1 Tbsp vanilla extract
◦  Cocoa powder for coating


Recipe

Melt the unsweetened chocolate in the top part of a double boiler set over hot water, or in a bowl that fits snugly over a pot of hot water. Set the melted chocolate aside.

Combine the butter and confectioners' sugar in a large bowl. Beat with an electric mixer on medium speed until the mixture is smooth and pale yellow. Turn the mixer to low and beat in the heavy cream. Quickly add the melted chocolate and vanilla, beating just long enough to make a smooth paste without any chocolate streaks.

Refrigerate the mixture until it is cool and firm, 1 to 2 hours.

Scoop out heaping teaspoonfuls of the chocolate mixture and quickly roll each one into a ball between your palms. If the chocolate gets too warm, it will melt in your hands. If this happens, refrigerate the mixture again until it's easier to handle. Alternatively, use a ½-ounce ice cream scoop to make perfectly round truffles that don't need to be rolled in your hands.

Roll the truffles in cocoa powder. Shake off any excess cocoa and store the truffles in layers, separated by wax paper, in an airtight container in the refrigerator for up to 2 weeks. Allow the truffles to come to room temperature before serving.


Makes about 64 truffles