Homemade truffles are the ultimate quick and easy treat for the holidays. My Christmas Buttercream Truffles recipe features a rich, creamy buttercream filling paired with dark chocolate. One bite of these delightful confections will have you craving more!
If you’re a fan of buttercream frosting, you’re going to love these truffles. The smooth vanilla- and almond-flavored filling is wrapped in a chocolate shell and sprinkled with festive sprinkles for extra holiday cheer. With just a few ingredients, you can whip up this no-bake candy for holiday parties, gift-giving, or to keep around as a sweet indulgence.
I love how simple it is to make these! I typically prepare them a day in advance to ensure they’re completely set before serving. After I make the buttercream, it needs some time in the fridge to firm up before I roll it into balls. Then, after dipping them in melted chocolate and adding decorations, they need time to set and harden. I like to let them sit in the fridge overnight to ensure they’re solid before serving or gifting.
The buttercream truffle recipe is simple and can easily be adapted for other holidays or themes. By simply changing the buttercream flavor, dipping chocolate, and decorations, you can make these your go-to truffles for many occasions.
Ingredients
Butter- set it out to soften so it mixes easily. Use salted butter to enhance the flavor.
Powdered Sugar – adds sweetness and texture as it mixes with the butter to help form the filling.
Milk – to add moisture to the buttercream filling.
Vanilla and Almond Extract – both add flavor to the filling.
Chocolate Almond Bark – the melted chocolate will coat the buttercream balls and harden into a shell around the filling.
Christmas Sprinkles – to decorate the tops of the truffles and add a festive touch.
Directions
- Using an electric mixer in a large bowl, beat the butter, vanilla, and milk until creamy.
- Add the powdered sugar and beat on low speed until thoroughly combined. Turn the mixer to medium-high speed and beat until smooth and creamy.
- Cover the bowl and refrigerate the buttercream mixture for 2 hours or overnight.
- Line a baking sheet with parchment paper.
- Scoop out the buttercream with a one-tablespoon scoop and roll it into balls.
- Place the balls on the parchment-lined sheet and freeze again for 2 hours.
- When ready to dip, melt your chocolate in a microwave-safe bowl in 30-second increments until melted and smooth.
- Using two forks, dip the frozen buttercream balls in the chocolate, gently shake off the excess, and place them back onto the parchment-lined tray.
- Repeat until all truffles are coated.
- Drizzle more chocolate over the truffles and immediately sprinkle on your holiday sprinkles.
- Let it harden before serving.
Chocolate Coating Variation
Here, I’ve used chocolate almond bark, but you can opt for white almond bark instead. Then, follow the recipe as is, and it will be festive and delicious!
Best Way To Dip The Buttercream Balls
- Using two forks, dip each chilled buttercream ball into the bowl of melted chocolate, one at a time. Use two forks to roll it around until the entire ball is evenly coated.
- Use the two forks to lift it out, then gently tap it against the side of the bowl to let any excess chocolate coating fall back into the bowl.
- Place the buttercream ball on the parchment paper. If any air bubbles have formed, pop them with a toothpick.
- Repeat the process with each buttercream ball.
- Once all the truffles are coated and on the parchment-lined tray, drizzle the remaining melted chocolate over the tops.
- Decorate the tops with holiday sprinkles and let harden in the fridge or overnight.
Buttercream Flavor Variations
Swap out the almond extract for any extract flavor, such as lemon, mint, coconut, maple, or orange. You could also incorporate mix-in ingredients such as shredded coconut or freeze-dried strawberries. For a coffee flavor, you could add a pinch of espresso powder to the buttercream.
Topping Ideas
Sprinkles that fit the holiday or theme always add decorative flair. You can also sprinkle on chopped nuts, crushed cookie crumbs, sanding sugar, shredded coconut, cocoa powder, shaved chocolate, drizzled melted chocolate (white or dark), or drizzled melted caramel.
How To Serve Christmas Buttercream Truffles
- Perfect for party desserts on a fancy tray
- Casual candy paired with a cookie tray.
- Paired with a before-dinner cocktail
- After dinner, a sweet treat paired with coffee
- Boxed for gift giving to friends or co-workers
Storage
Store leftovers in an airtight container in the fridge for up to 2 weeks.
More Easy Christmas Candy Recipes
Christmas Rocky Road Candy
Christmas Oreo Truffle Balls
Christmas Caramel Cups
Peanut Butter Christmas Trees
Christmas Caramel Marshmallow Rice Krispies Balls
Christmas Crack
Chocolate-Covered Honeycomb Candy
Christmas Buttercream Truffles
Christmas Buttercream Truffles feature a decadent buttercream center that melts in your mouth, and the holiday sprinkles make them festive. Making Christmas candy is so much fun and makes incredible gifts!
Ingredients
- ½ cup butter, softened
- 4 cups powdered sugar
- 3 tablespoons milk
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- 1 pound chocolate almond bark
- Christmas sprinkles
Instructions
- Gather all the ingredients.
- Using an electric mixer in a large bowl, beat the butter, vanilla, and milk until creamy.
- Add the powdered sugar and beat on low speed until thoroughly combined. Turn the mixer to medium-high speed and beat until smooth and creamy.
- Cover the bowl and refrigerate the buttercream mixture for 2 hours or overnight.
- Line a baking sheet with parchment paper.
- Scoop out the buttercream with a one-tablespoon scoop and roll it into a ball.
- Place the balls on the parchment-lined sheet and freeze again for 2 hours.
- When ready to dip, melt your chocolate in a microwave-safe bowl in 30-second increments until melted and smooth.
- Using two forks, dip the frozen buttercream balls in the chocolate, gently shake off the excess, and place them back onto the parchment-lined tray.
- Repeat until all truffles are coated.
- Drizzle more chocolate over the truffles and immediately sprinkle on your holiday sprinkles.
- Let harden.
Notes
Tips and Tricks
- Store leftovers in an airtight container in the fridge for up to 2 weeks.
- Substitute any flavoring for the almond extract.
- Use white almond bark if you prefer.
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Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 313Total Fat 13gSaturated Fat 6gUnsaturated Fat 8gCholesterol 12mgSodium 37mgCarbohydrates 46gFiber 3gSugar 41gProtein 3g
Colette
Thursday 25th of December 2025
I was wondering if I could add coconut to the butter cream. If so would I have to change anything in the recipe?
Nettie
Wednesday 31st of December 2025
Hello Colette,
Yes, you can add coconut to Christmas buttercream truffles to create a "coconut cream" style filling. Depending on how much coconut flavor and texture you want, here are the adjustments: 1. Adding Texture (Mix-ins) You can incorporate shredded coconut directly into the buttercream. Adjustment: Use approximately 1 cup of shredded coconut for a standard batch (roughly 1.5 cups of powdered sugar and 1/4 cup of butter). Technique: Mix the coconut in at the very end, after the buttercream is thick and smooth. Pro Tip: Briefly pulse the shredded coconut in a food processor before adding to make the truffle centers less "stringy" and easier to roll. 2. Enhancing Flavor (Extracts and liquids) To get a deep coconut taste without relying solely on the flakes, you can swap your standard extracts. Swap Extracts: Replace almond or vanilla extract with 1/2 teaspoon of coconut extract. Swap Liquids: If your recipe calls for milk or heavy cream to thin the buttercream, use coconut milk or cream of coconut (like Coco Real) instead. Consistency Check: If the addition of shredded coconut makes the filling too dry or crumbly, add 1 tablespoon of cream of coconut or milk at a time until it is firm enough to scoop but not wet. 3. Decorative Variations Toasted Topping: Instead of mixing it in, you can roll the finished truffles in toasted coconut after dipping them in chocolate. Snowball Effect: For a holiday look, roll the undipped buttercream balls directly in white shredded coconut to make them look like snowballs. Storage: Because of the butter and coconut content, these truffles should be stored in an airtight container in the refrigerator for up to 2 weeks.
Happy New Year!
Nettie