Almost every time I make cake or cupcakes, I end up with leftover buttercream frosting. It’s usually sitting there in a piping bag looking all forlorn, and the temptation is usually to pipe it directly into my face. But given that that usually ends in me feeling sliiightly sick and getting icing all over my face, making truffles is a brilliant alternative. They’re super easy to make – all you need to do is pipe them, stick ’em in the fridge, then dip them in chocolate. Voila!
- any quantity of leftover buttercream (if you want to make some especially, I used the one from my chocolate fudge cake recipe)
- 100-200g dark chocolate
- 100-200g white chocolate
- Line a baking tray with parchment. If your buttercream isn’t already in a piping bag, stick it in one. Pipe small blobs of icing onto the tray until you’ve used it up. If you’re using a very sweet buttercream, go with very small blobs!
- Pop in the fridge to set for an hour.
- Melt the chocolate. If you’re using dark chocolate, you can do this in the microwave if you’re careful. For milk or white, put it in a heat proof bowl over simmering water (make sure it doesn’t touch the water) and melt gently over the heat.
- Take the blobs out of the fridge and roll quickly to even them into balls. Dip half in the white and half in the dark chocolate, then flick the opposite one over the top, as in the photo. I nicked this idea off Lauren‘s amazing recipe for oreo cheesecake truffles. Lay them back on the parchment to set. Pop back in the fridge to finish setting.
These must be kept in the fridge, though they’re best if you take them out half an hour before you want to eat them.