About this recipe:I normally use up any leftover buttercream icing I have to make these deliciously mouth-watering truffles! You can use any flavour you'd like but I decided to include my chocolate buttercream icing in case you want to try it. The truffles looks so cute they are bound to impress. Be warned - they are very rich, so make them small and only have a couple at a time!
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Method Prep:15min › Extra time:4hr chilling › Ready in:4hr15min
Cream together the butter and icing sugar until smooth. Add a dash of milk and 75g melted dark chocolate; stir well to combine. Allow the butter cream to chill in the fridge for several hours or overnight.
Make sure the buttercream (and your hands) are really cold when you begin this next step: Gently shape the buttercream into balls with your fingertips and place on a plate. Place in the freezer for 20 minutes to harden.
Melt 25g chocolate in a small pan over low heat. Roll each ball in the melted chocolate, fishing it out with a fork. Place the truffles onto a tray lined with grease-proof paper.
Decorate immediately with sprinkles, crushed biscuits, chopped nuts or coconut - whatever you prefer before the chocolate hardens. If you want to drizzle white chocolate over, or dust with cocoa powder, there isn't as much of a hurry! Have fun with this, experiment with different decorations.