Peppermint Buttercream Filled Candies

White Chocolate Truffles with Peppermint Buttercream Filling

Holiday season, aka “party season” can be a stressful time with all of the social gatherings, family functions, and workplace luncheons. Knowing I can’t attend these events empty-handed I find myself struggling each year with the tough decision of hostess gifts. This year, I’m taking the stress off myself by making a unique and sweet hostess gift that I can be certain everyone will love! Frosting filled chocolates? Oh. Yeah. By filling white chocolate candies with my deliciously festive Peppermint Buttercream recipe from The Dollop Book of Frosting, I have no doubts I’ll impress at each and every party this holiday season!

Peppermint Buttercream Candies by Heather Saffer

Peppermint Buttercream Candies by Heather Saffer

Peppermint Buttercream Filled Chocolates

Yield: 24-36 chocolates

Ingredients

    For the Frosting:
  • 1/2 cup unsalted butter, softened
  • 1 Tbsp pure vanilla extract (I get the best result from J.R. Watkins’ vanilla extract)
  • pinch of salt
  • 1 3/4 cups powdered sugar
  • 10 hard peppermint candies, finely crushed
  • 2 drops red food dye (optional)
  • For the Chocolate:
  • 1 lb bag white chocolate candy melts
  • small dome candy mold
  • 5 hard peppermint candies, finely crushed

Directions

    For the Frosting:
  • In the bowl of a stand mixer with a paddle attachment, cream butter until soft, about 3 minutes on medium speed. Add vanilla, salt, and sugar and continue mixing. Add crushed peppermint candies and red dye to bowl and continue mixing until peppermints are well incorporated and frosting is thick and creamy, about 5 minutes.
  • For the Chocolate:
  • Heat the chocolate in a microwave safe bowl in microwave at 30-second intervals, until completely smooth, stirring in between.
  • Fill a pastry bag with the melted chocolate and cut off a tiny portion of the tip. Slowly squeeze the chocolate into the bottom and around the sides of each of the dome molds. Set in the freezer for 2 minutes to harden.
  • Remove from freezer and dollop 1/4 teaspoon of frosting in the center of each mold. With the pastry bag of melted chocolate, cover the frosting, making sure the finished chocolate is completely sealed. Set in freezer for 2 minutes to firm up.
  • Remove from freezer and carefully pop out each chocolate. Dollop a dot of melted white chocolate on the top of the finished chocolates and sprinkle crushed peppermints on top for decoration.
 White Chocolate Truffles with Peppermint Buttercream Filling Recipes

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