Ingredients
- 3/4 cup Unsalted Butter, softened
- 2 teaspoons Pure Vanilla Extract
- 4 cups Powdered Sugar
- 2-3 tablespoons Milk
- 12 ounces Ghirardelli Chocolate Melting Wafers, (dark chocolate)
- Sprinkles, for garnish
- Directions
- In a large mixing bowl, beat butter, vanilla and powdered sugar until smooth.
- Add in milk and beat an additional 2-3 minutes until fluffy.
- Cover and refrigerate for about an hour (or more!).
- Scoop 1 tablespoon balls onto a parchment paper lined baking sheet. Freeze balls for about 30 minutes.
- Once firm, remove balls from freezer, and use your fingertips to shape smooth.
- Melt chocolate wafers according to package directions.
- Using a toothpick, dip each truffle into the melted chocolate, tapping on the side of the bowl to remove the excess.
- Drop onto parchment paper and add sprinkles immediately. Repeat for remaining truffles.
