Okay, so I had some leftover white chocolate buttercream from the Pink & White choc cupcakes I made and I just couldn’t bring my self to bin it. Suddenly a little light bulb went off and I came up with the idea of making buttercream truffles MMMMMMMMM. No bake, easy peasy and extremely tasty.
Makes 6 truffles
- Any leftover Buttercream – leave it in the fridge either overnight or for 4-5 hours so it is hard and cold.
- 70g Milk chocolate
- 15g White chocolate
- Take a teaspoon of Buttercream and roll into balls, repeat until buttercream is all used up. Now put the balls in the freezer for 30 minutes to harden. (If you are short for time you can skip the freezing part!)
- Melt the milk & white chocolate in seperate bowls in the microwave in 10 seconds blasts until completely melted and smooth.
- Put a buttercream ball onto a fork and dip completely in the milk chocolate until fully covered. Remove and put onto a sheet of cling film. Now dip the edge of a spoon in the white chocolate and scatter the chocolate over the truffle. Repeat for all 6.