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Blueberry Buttercream Chocolates

Decadent Blueberry Buttercream Chocolates You'll Adore

These Blueberry Buttercream Chocolates are a delightful no-bake treat that will impress everyone.
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Prep Time 20 minutes
Chilling Time 20 minutes
Total Time 40 minutes
Servings: 12 chocolates
Course: Dessert
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Buttercream Filling
  • 2 cups Powdered Sugar Use confectioners’ sugar for consistent texture.
  • 1 cup Unsalted Butter Make sure it's softened for easy blending.
  • 1 tablespoon Blueberry Flavor Paste Using IFI Gourmet is recommended for optimal flavor.
  • 2 tablespoons Whole Milk Add more if the mixture is too thick.
  • 1 pinch Salt Keep it minimal for best results.
Chocolate Coating
  • 8 ounces Dark Chocolate Melt cautiously to avoid burning.

Equipment

  • mixing bowl
  • Hand Mixer or Stand Mixer
  • 8 x 6 quarter sheet pan
  • Parchment paper
  • Microwave or double boiler

Method
 

Preparation
  1. Line an 8 x 6 quarter sheet pan with parchment paper.
  2. In a mixing bowl, beat softened unsalted butter on medium speed for 2-3 minutes until smooth and creamy.
  3. Gradually incorporate powdered sugar, mixing for another 2-3 minutes until fluffy.
  4. Stir in blueberry flavor paste and salt, blending on low for 1-2 minutes.
  5. Add whole milk gradually to achieve a smooth consistency, blending for 3-4 minutes.
  6. Spread the buttercream in the prepared pan and chill for 15-20 minutes until firm.
  7. Cut the buttercream into 1"x1" squares and let sit at room temperature for 12-24 hours to dry.
  8. Melt dark chocolate and dip each buttercream square, allowing excess to drip off.
  9. Set at room temperature or chill briefly to firm up the chocolate coating.

Nutrition

Serving: 1chocolateCalories: 120kcalCarbohydrates: 15gProtein: 1gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 30mgPotassium: 60mgSugar: 12gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

Store chocolates in an airtight container in a cool, dry place. They can be kept for up to 2 weeks at room temperature, or up to 3 weeks in the fridge.

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