Homemade Chocolate Buttercream Candies
Soft, melt-in-your-mouth chocolate buttercream encased in a snapping chocolate coating. The double chocolate flavor with two chocolate textures is a symphony in your mouth.
Ingredients
Buttercream
- 11.5 ounces semi sweet chocolate chips 1 bag
- 1/3 cup heavy whipping cream
- 2 cups unsalted butter
- 6 cups powdered sugar
Chocolate
- 2 cups milk chocolate **compound
Instructions
Buttercream
- Combine 11.5 semi-sweet chocolate chips and 1/3 cup heavy whipping cream in a microwave-safe bowl. Microwave for 30 seconds, stir, then microwave for another 30 seconds. Stir until the chocolate comes together & is fully melted
- In a standing mixer with the paddle attachment, combine the 2 cups of room temperature unsalted butter and 6 cups of powdered sugar, mix on low speed until combined. Pour the warm chocolate mixture into the mixer at low speed. Mix until combined.
- Mix on medium high speed for 2 minutes until the frosting is lighter in color and texture
Assemble
- Scoop the frosting out onto a cookie sheet lined with parchment paper with a tiny cookie scoop.
- Place in the freezer for 15-30 minutes
- Melt the compound chocolate in the microwave slowly, 30 seconds at a time, stirring in between.
- Remove the buttercream from the freezer, roll each ball in between your hands to smooth them out.
- Drop each one into the melted chocolate, remove them with a slotted spoon or fork and let as much excess chocolate melt off as possible. I like to gently tap the utensil against the bowl's side to speed up the dripping chocolate.
- Place the ball back onto the parchment paper and let it set.
- As soon as the chocolate is set, they are ready to enjoy!
Nutrition
Calories: 208kcal Carbohydrates: 23g Protein: 1g Fat: 13g Saturated Fat: 8g Polyunsaturated Fat: 0.5g Monounsaturated Fat: 4g Trans Fat: 0.3g Cholesterol: 23mg Sodium: 4mg Potassium: 64mg Fiber: 1g Sugar: 21g Vitamin A: 264IU Vitamin C: 0.01mg Calcium: 9mg Iron: 1mg