CHOCOLATE BUTTERCREAM CANDY RECIPES

Steps:

• Filling:.
• Combine butter and cream cheese in a large bowl and beat at medium speed until smooth.
• Add vanilla and continue beating until mixed well.
• Reduce Speed to low and gradually add all of the powdered sugar and blend well.
• Roll mixture into 1-inch balls and place onto waxed or parchment paper - lined cookie sheets. Cover Loosely and refrigerate until firm. (2 hours or overnight)**** If dough is too soft to handle, refrigerate it for about an hour or until it's firm enough to roll into balls.
• For Coating: In a 1 quart saucepan or double broiler, melt chocolate chips and shortening over low heat, stirring constantly, until smooth. Remove from heat and keep warm.
• Poke a toothpick into each buttercream and dip buttercreams into chocolate mixture, let excess drip off, and placed onto parchment/waxed paper - lined cookie sheets and refrirgerate until coating sets. (at least 1/2 hour)Remove toothicks and serve.
• Store refrigerated. Cook time is chill time.

Steps:

• Combine butter and cream cheese in bowl. Beat at medium speed, scraping bowl often, until smooth. Add vanilla; continue beating until well mixed. Beat at low speed, gradually adding powdered sugar, until well mixed. (If mixture is too soft, cover and refrigerate 1 hour or until firm enough to form balls.)
• Shape rounded teaspoonfuls of mixture into 1-inch balls. Place onto waxed paper-lined baking sheets. Cover loosely; refrigerate 2 hours or overnight until firm.
• Melt chocolate chips and shortening in 1-quart saucepan over low heat, stirring constantly, 3-4 minutes or until smooth. Dip buttercreams into chocolate mixture using fork to turn and remove; let excess chocolate drip off. Place onto waxed paper-lined baking sheet. Garnish with chocolate shavings, chocolate sprinkles and decorator sprinkles, as desired. Refrigerate at least 30 minutes to set. Store refrigerated.