Buttercream Candies

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HOW TO MAKE IT :

BUTTERCREAM FILLING

  1. In the bowl of a stand mixer with a paddle attachment (or in a large bowl using a handheld mixer), beat the butter until creamy (about 2 minutes).
  2. Add the confectioners’ sugar. Beat on low for about a minute. Add the milk, vanilla, almond extract, and pinch of salt. Beat on high until smooth and creamy (about 3 minutes).
  3. Cover the bowl with plastic wrap and place the buttercream mixture in the refrigerator to chill for one hour, up to 24 hours.
  4. When ready, line a baking sheet with parchment paper and remove the chilled buttercream from the refrigerator.
  5. Scoop out the buttercream with a one tablespoon scoop and roll it into a ball. Place it on the parchment-lined baking sheet. Repeat with the remaining buttercream. (If the mixture gets too sticky, add some confectioners’ sugar to your hands.)
  6. Place the balls of buttercream in the refrigerator to chill for another hour, up to 24 hours.

CHOCOLATE COATING

  1. In the last few minutes of chilling the buttercream balls, melt the chocolate. Add the chocolate pieces and oil to a microwave-safe bowl. Heat in 20-second increments, stirring after every 20 seconds, until the chocolate is melted and creamy. Let it sit for about 5 minutes to cool before dipping the buttercream balls.

ASSEMBLY

  1. Remove the buttercream balls from the refrigerator. Working one at a time, gently drop the balls into the melted chocolate, making sure they are completely covered in chocolate.
  2. Using a fork, lift out the chocolate-covered buttercream. Use a toothpick or another fork to slide the buttercream candy onto the parchment-lined baking sheet.
  3. Drizzle the remaining chocolate over the candies. Place in the refrigerator for about 30 minutes, or until the chocolate has set.
  4. Store candies in the refrigerator in an airtight container for up to 2 weeks.

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