Classic American Buttercream is by far my favorite filling or topping for every confection that I make. And who doesn’t love chocolate? For real, chocolate buttercream is one of the best sweet treats I can have. I can eat it by the spoonful! But sometimes I feel a little bit fancy, or I made too large a batch and I do not feel like putting it away in the freezer. Today I bring you several options of chocolate buttercream candy that you can make lickety-split!
It will take you only 1 ½ if your buttercream is already chilledif not you need at least 2 ½ hours to make this
We recommend you do not add the 3 tablespoons of heavy cream or milk
Peanut butterNutella, salted caramel, or whatever is your favorite
2 1/2cupsFrostingset in the fridge for a good hour or an hour and a half at least
Some chocolateeither dark, milk or white, whatever you choose!
Fit your handheld or stand mixer with a paddle or whisk attachment and beat the butter at medium speed. Stop once it is really creamy. It will take about 2 minutes, but it depends on the temperature of the butter and the room.
Sift the powdered sugar, salt, and cocoa powder together so that they are fully mixed.
Stop mixing and add the dry ingredients followed by the vanilla extract and the heavy cream.
To avoid any powder kick back, turn the mixer on low until everything is combined. After a minute or so, crank it up to high for another full minute. Your buttercream is ready!
Cover the container with some plastic wrap until you are ready to use it.
If you feel the buttercream is runny, add one more ¼ cup of either powdered sugar or cocoa (or a mix of the two!). That will thicken it up. If it is too thin, you can add another tablespoon of either cream or milk to soften it.
Evenly divide the buttercream you have using a tablespoon and roll it into balls with your palms.
Place the balls onto a parchment paper-lined baking sheet and place them in the freezer for 30 minutes to set. They need to be really cold not to melt when you dip them in the hot chocolate.
Melt the chocolate in 30-second intervals in the microwave. Use the best chocolate you can!
Using a toothpick, dip the truffles in the chocolate. Make sure they are completely covered by using a spoon. Place them back in the parchment paper.
Once you are all done, rain some colorful sprinkles on them to make them fun! You can also sprinkle some salt on top instead to give a nice flavor contrast.
Let them sit for 30 minutes in the freezer or for 2 hours at room temperature before trying to pick them up. You can store them in an airtight container in the fridge for up to a week.
Chocolate Buttercream Pinwheel Candies
Grab all your buttercream and place it on top of some parchment paper that you have previously dusted with powdered sugar.
Using your hands or a rolling pin (both of them need to be covered in powdered sugar beforehand, if not they will stick!), roll the buttercream as if it were dough until you have a rectangular shape. It has to be about ¼ of an inch thick.
If it is too long, cut it into two parts so that it is easier to roll up later.
Evenly spread your favorite filling over top of it, making sure not to miss any spots!
Using the parchment paper, roll it up carefully. You can either roll it up on itself or roll the two sides inwards. It depends on how large you prefer your candy.
Still on the baking sheet, place them in the fridge to set. This will take another hour or so.
Slice them up and serve! They are so easy and extremely delicious!