Creamy chocolate candies overloaded with sprinkles.
Remember these adorable pink and green candy sugar cookies? Well, I made yet another recipe to celebrate Sally’s Candy Addiction’s big release. The book will be here in only a few short weeks! The launch seemed a lifetime away when I finished the manuscript back in March. Oh my gosh, remember that day?? I’m a mess of emotions thinking back on it! And even more of a mess thinking about you holding it and (ahh) making recipes from it.
So many feels. Get it together, lady!
Anyway. Let me put a little pep in your step because I know the day back to life/school/real life after a long holiday weekend is such a drag. And does this mean summer is over? The unofficial official end of summer? Could today be any more depressing? Can I ask you any more questions?*
To get you goin’ today AND to celebrate the cookbook’s release, I made rainbow filled, buttery, creamy chocolates. Today’s buttercreams are not a recipe in the book. Rather, these chocolate candies are a colorful spin off of page 54 (oooo and 57). Check them out when you get your copy. Buttercreams rule.
Vanilla buttercreams were always my first choice pick in the chocolate box. Never even let my sisters have a chance. I mean, they’re essentially chocolate covered buttercream so what child can resist? Not sure if you read that just now. CHOCOLATE COVERED BUTTERCREAM. Frosting. Covered in chocolate. My teeth hurt.
The frosting-like filling inside is a shortcut version. Usually these chocolates are filled with fondant, but I prefer a shortcut. The buttercream filling inside these chocolates is thick, so it’s not really meant for spreading on a cake. I make it thick so the candies are easy to roll and dip. Though still a little sticky, the buttercream mixture is easy to work with.
Look at all the rainbow speckles!
Chilling is critical in this recipe. After you prepare the filling, it has to sit in the refrigerator until it’s workable. Much too sticky to roll into balls right after mixing– just like most cookie doughs.
Buttercream Candy Tips
I have two tips for you to create the best buttercreams ever.
First, you can cover the buttercreams in any kind of chocolate you like– white, milk, semi-sweet, bittersweet. Use your fave. I always choose dark semi-sweet chocolate because the filling itself is quite sweet. White or milk would make the chocolates super sweet, so keep that in mind. Make sure you use pure chocolate, not chocolate chips. Chocolate chips are not ideal for coating. I use Ghirardelli or Bakers; both brands of chocolate are sold in bars in the baking aisle.
Second, if I haven’t drilled it in your head by now– use a dipping tool for dipping! A dipping tool helps create the most attractive truffles. And we all know that pretty food tastes better. Or something like that. Please please please buy these dipping tools. You’ll use them all the time for Sally’s Candy Addiction recipes too.
Ok, one more piece of advice. Please please please have a purpose for making these. Or else you’ll be left with 60 chocolate covered frostings all to yourself that taunt you every time you open the fridge. It’s terrifying.
So have I brightened up your Tuesday? Or just ruined your diet?
Here’s exactly how to make creamy chocolate candies overloaded with sprinkles. This recipe makes a lot so it’s great for bake-sales, parties, gift-giving, and freezing– see step 7.
- 1/2 cup (115g) unsalted butter, softened to room temperature
- 4 cups (480g) confectioners’ sugar
- 3 Tablespoons (44ml) heavy cream
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup rainbow sprinkles, plus more for decorating*
- 20 ounces (567g) semi-sweet chocolate, coarsely chopped*
- Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed in a large bowl until creamy, about 2 minutes. Add the confectioners’ sugar and beat on low for 1 minute. Add the cream, vanilla and almond extracts, then beat on high for 3 minutes or until completely smooth and creamy. On low speed, beat in the sprinkles until just combined. The mixture will be very sticky. Cover the bowl tightly with aluminum foil or plastic wrap and chill in the refrigerator for at least 1 hour and up to 1 day. Chilling for the short period of time makes forming the buttercream filling a little easier.
- Once chilled, remove the mixture from the refrigerator. Scoop 1 teaspoon of the buttercream mixture and roll into a ball. Slightly flatten the ball with your hands and place on the prepared baking sheet. Repeat with remaining buttercream mixture. As you are rolling, if you find the mixture is becoming too soft to handle, chill in the refrigerator for 15 minutes. Alternatively, you can powder your hands with confectioners’ sugar, which will help prevent the buttercream from sticking to your hands.
- Chill the buttercreams in the refrigerator for at least 1 hour and up to 1 day. During the last few minutes of the chilling time, begin melting the chocolate. You can melt the chocolate in a double boiler or the microwave. If using the microwave: place the chocolate in a medium heat-proof bowl. I like to use a liquid measuring cup. Its depth makes it easier for dipping. Melt in 30 second increments in the microwave, stirring after each increment until completely melted and smooth. Let the warm chocolate sit for 5 minutes to slightly cool before dipping.
- Remove buttercreams from the refrigerator and dip completely into the chocolate using a dipping tool. I like to use a spoon or fork in addition to this dipping tool to help coat the buttercream when it is submerged in the chocolate. When lifting the buttercream out of the chocolate, remember to tap the dipping tool gently on the side of the bowl to allow excess chocolate to drip off.
- Place buttercreams back onto the baking sheet after you dip each one. Decorate the tops with additional sprinkles, if desired. Refrigerate buttercreams for 15 minutes or until chocolate has completely set before serving.
- Layer buttercreams between sheets of parchment or wax paper and store in an airtight container in the refrigerator for up to 2 weeks.
- Freezing Instructions: For longer storage, freeze for up to 2 months and thaw overnight in the refrigerator.
- Sprinkles: Make sure you do not use nonpareil (the little balls) sprinkles; they will bleed in your filling. You can use them to decorate the tops of the candies though. I always use these rainbow sprinkles. And I love using these sprinkles!
- Chocolate: I don’t recommend using chocolate chips for the coating. Use pure chocolate. You can use semi-sweet like I do, or you can use milk chocolate, bittersweet, or white chocolate. I always use Ghirardelli or Bakers; both brands of chocolate are sold in bars in the baking aisle.
- Tempered Chocolate: I don’t recommend tempering the chocolate for these buttercreams as they taste best when stored in the refrigerator.
- Special Tools: KitchenAid Stand Mixer | Bakers Chocolate Bars | Double Boiler: this one or this one | Dipping Tools | Silpat Baking Mat | Baking Sheet | Sprinkles
Keywords: sprinkle buttercreams, buttercream candies