I had some leftover buttercream from my mojito cupcakes and couldn’t bring myself to throw it away, it was just too good. I’ve made buttercream truffles before and was so pleased with how they turned out I just had to make them again. This time I used dark chocolate as the coating as it compliments the lime in the buttercream. When you bite into these babies you are first hit with the creamy limey, rum buttercream but then the dark chocolate crumbles and begins to melt and you can’t help but say ‘mmmmmmmmmmm’, so seriously in conclusion… everyone needs these in their lives.
My Mojito buttercream* refrigerated for at least 4 hours in an airtight container (I left mine in the fridge overnight)
400g 70% Dark chocolate
Remove the buttercream from the fridge. Use a teaspoon to scoop a little buttercream at a time, roll it into a ball in your hands and place onto a plate. Repeat until all the buttercream has been used up. Put the truffles in the freezer for 30 minutes.
Whilst the truffles are in the freezer melt the chocolate in 20 second blasts in the microwave. Remove truffles from the freezer and gently insert a skewer into onek, dip the skewer into the melted chocolate until the buttercream ball is completely covered. Transfer to a plate using a fork to pull the truffle of the skewer. Repeat with all truffles.
Sprinkle with a little icing sugar and serve on a plate, or even piled up inside a wine/cocktail glass. (Truffles will keep for 2-3 days)