Ingredients
Equipment
Method
Preparation Steps
- Line an 8 x 6 quarter sheet pan with parchment paper.
- Beat 1 cup of softened unsalted butter until smooth; gradually mix in 4 cups powdered sugar until fluffy.
- Stir in 2-3 tablespoons blueberry flavor paste and pinch of salt; ensure mixture is vibrant and aromatic.
- Adjust consistency by adding whole milk slowly; make mixture spreadable but not runny.
- Spoon blueberry buttercream into the lined pan, chill until firm; cut into 1-inch squares.
- Melt dark chocolate until smooth; dip buttercream squares ensuring full coverage.
- Let chocolates set at room temperature or refrigerate to firm up; store in airtight container.
Nutrition
Notes
Store in an airtight container at room temperature for up to 2 weeks. Refrigeration may alter texture, but they can be frozen for up to 2 months.