The following “Chew This!” column has been reprinted from “The Shelbyville News”. By: Blaise Doubman.

Buttercream Truffles are a Holiday Hit!
Blaise Doubman

A few columns ago, I shared a recipe for butterscotch fudge, and you would not believe the outpouring of emails and messages I got about the recipe! People are loving it and that really makes me happy! One email I got from Susan who lives in New Castle, said that the fudge is going to make a perfect addition to her socially distanced food gift baskets she will be leaving on the porches of her friends and family members. I thought that was a fabulous idea! As soon as I started getting such positive feedback from the butterscotch fudge, I knew I had to share more candy recipes so I posted a recipe for homemade chocolate truffles on my website, trailblaise.com They are decadent, customizable and deeply delicious. Also, a perfect little addition to a candy Holiday tray or food basket! Who would not love a little Holiday candy?

The recipe I am sharing today is also that perfect little something for Holiday gift giving! Have you ever had a buttercream truffle? They are amazing! The recipe I am sharing here is for vanilla flavored buttercream truffles but simply stir in ¼ cup smooth peanut butter for a peanut butter version that will rival the flavors of your favorite chocolate peanut butter cup! Or simply stir in a tablespoon of pure maple extract for a maple flavored buttercream truffle that is absolutely delicious and addictive. Feel free to switch up the chocolate you melt and use for dipping too! I have found that semi-sweet chocolate chips work best for the vanilla flavored buttercream truffles, while milk chocolate chips pair best with the peanut butter buttercream truffles and super dark chocolate chips work the best with the maple buttercream truffles. Experiment and have fun and spread the love this Holiday season with this simple truffle candy!

Buttercream Truffles

You can make these and leave them at room temperature for up to a week. Be sure to cover them well by either wrapping them individually in plastic wrap or storing in a nice plastic candy sleeve. You can refrigerate these for up to 2 weeks or freeze them for up to 2 months. If chilling or freezing, just bring to room temperature before enjoying.

1 ½ sticks unsalted butter, softened
1 tablespoon pure vanilla extract
4-5 cups powdered sugar
3-4 tablespoons whole milk
12 oz semi-sweet chocolate chips
1 tablespoon solid vegetable shortening
Chocolate sprinkles, for garnish

Start by beating together the softened unsalted butter with the pure vanilla extract, 4 cups of the powdered sugar and 2 tablespoons of the whole milk. The mixture needs to be fully combined and smooth. The consistency you are looking for is a thick scoopable ice cream texture and feel. If too thin, beat in more powdered sugar. If too thick, beat in more whole milk.

Cover and refrigerate this mixture for at least 2 hours.

Line a large baking sheet with parchment paper.

Using clean hands, roll tablespoon size balls of the mixture and place onto the parchment lined baking sheet. Once all the mixture has been rolled and used, place into the refrigerator to chill until firm. This process will only take about 20 minutes.

In a medium sized microwave safe bowl, place the semi-sweet chocolate chips and the solid vegetable shortening. Microwave on high for 2 minutes, stirring every 30 seconds. The finished mixture will be smooth and glossy.

Carefully dip the buttercream balls into the melted chocolate and place back onto the baking sheet. Sprinkle quickly with the chocolate sprinkles. Once all the balls have been dipped and decorated, place the baking sheet back into the refrigerator for 30 minutes to set up.

Remove, serve, share and enjoy!

Ask and Answer: Several people have asked if my butterscotch fudge recipe could stand the addition of nuts. Yes! Salted peanuts would be delicious as well as candied pecans. Simple stir them in at the very end of the recipe, or even sprinkle on top once poured and smoothed out.