Chocolate Covered Buttercreams Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: ½ c. unsalted butter, softened
4 c. confectioners' sugar
3 T. heavy cream or half & half
1 ½ tsp. vanilla extract
3-4 4 oz semisweet chocolate bars, coarsely chopped
1 tsp. vegetable oil
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Directions: |
Directions:1. In a large bowl using a hand mixer or stand mixer with paddle attachment, beat butter on medium speed until creamy (about 2 minutes). Add confectioners' sugar and beat on low for one minute. Add cream and vanilla. Beat on high for 3 minutes or until completely smooth and creamy.
2. Cover bowl tightly with aluminum foil or plastic wrap and chill in refrigerator for at least 1 hour and up to 1 day
3. Line 1-2 baking sheets with parchment paper or silicon baking mats
4. Once chilled, remove mixture from refrigerator. Scoop 1 T. and roll into ball. Place on baking sheet. If buttercreams become too soft, chill for 15 minutes
5. Chill buttercream balls for at least 1 hour and up to 1 day. During last few minutes of chilling time begin melting chocolate and oil together in double boiler or microwave by heating in 20 second increments, stirring after each time until completely smooth and melted
6. Working one at a time, submerge buttercream in chocolate then carefully lift out with a fork. Gently tap fork on side of bowl to get rid of excess chocolate. Use a toothpick or another fork to slide onto baking sheet
7. Refrigerate for 30 minutes or until chocolate has completely set
8. Layer buttercreams between parchment or wax paper and store in airtight container |
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Number Of
Servings: |
Number Of
Servings:About 20 candies |
Preparation
Time: |
Preparation
Time:2 hours |
Personal
Notes: |
Personal
Notes: Do not use chocolate chips. Semisweet baking chocolate is best. Both Bakers and Ghirardelli work.
To make chocolate buttercreams, replace 2 tbsp of confectioners sugar with unsweetened cocoa powder.
You can also add ½ teaspoon of lemon extract to make lemon buttercreams
Coated buttercreams can be frozen for up to 3 months
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