Hello Cake Central!
I have a problem that I am betting one of you, if not more, can help me with. It is trying to make Chocolate Truffles. But not just any kind....I am trying to replicate the Milk Chocolate Buttercream "Bon Bon" that is made by See's Candies here on the West Coast.
It is a "simple" buttercream covered with a Milk Chocolate coating. MY problem is making a buttercream Frosting/filling that is thick enough for me to roll, even after refrigerating or freezing. It also needs to be Very Chocolatey and Very Buttery.
Can I take a Good chocolate buttercream frosting, and then add MORE confectioner's sugar to make it stiff? But then would that make the frosting Lose the buttery flavor? Do I then add Butter flavor Extract?
I want to take whatever BC I end up with and try to shape it into a Log, refrigerate it, then slice into pices to then dip in Milk Chocolate.
Can Anybody out there help me???????
Asure use very little liquid in the first place and yes add more powdery things -- like cocoa
Looks like I will be trying it tomorrow.
Have a good day!