Fun Experiments with Epic Unicorn Truffles

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Happy December!

I don’t’ know about you but I love December, all the fun holiday stuff, the possibility of snow, family get-togethers! It’s all so much fun! Anyway, for this month of posts, I’m doing something a little bit different. Usually, I’ll give you a recipe for something that I have made at least three times and I know will turn out well. For December this year, however, I’m going to give you a bit more of a look into recipe modification. Basically, I’ll take a recipe that I have made on my blog previously and do three or more different variations of the recipe so you can get some ideas about what might work. If a modification doesn’t work I’ll give you some insights into what I would try to make the recipe work next time. So, these recipes aren’t “tried and true” though I’m pretty confident that some would come out just fine if you were to make them at home.

So, what recipe shall we experiment with today? I think Unicorn Truffles are an excellent place to start! This is a very simple recipe that is easily remedied if it goes wrong. Unicorn Truffles are basically a very thick buttercream frosting that you freeze and then dip in chocolate. So, for this Unicorn Truffle Experiment, we are going to do three different variations of Unicorn Truffles: different colors, chocolate, and peanut butter!

The first variation of the recipe is super simple I just changed the colors of the truffles from purple, pink, blue, and white to red, yellow, green, and white. This is just to give you the idea that you can make them any color you want. You could do colors to make the truffles look camo, or make them a solid color, leave them white, make them your wedding colors, or anything!

The basic recipe starts with 5c. powdered sugar, 1c. soft butter, 1/2t. vanilla, 1/4t butter flavoring, and 1/4t. almond extract being beaten together in the bowl of an electric mixer.

Then you divide this thick frosting into four, or more, pieces.

Color the pieces!

Grab a little bit of each color.

Roll the colors together into a ball and place the ball on a waxed paper lined sheet tray.

Repeat until all the thick icing is used up. Freeze until hard.

Next, ready your dipping station by placing a sheet of parchment paper on your counter and getting out all the sprinkles you want to use. Also, you’ll need a dipping tool, I just use a plastic fork with the middle two tines removed.

Melt your chocolate, I like to use Almond Bark for white chocolate and Ghirardelli candy melts for dark chocolate.

Remove only 5 or fewer buttercream balls from the freezer at a time to work with, otherwise, they will get too soft to dip. Dip one ball in the chocolate at once, tap off the excess chocolate and place the ball on the parchment paper.

Quickly add some sprinkles before the chocolate sets. Repeat with remaining truffles.

See, how fun the inside looks?! It’s perfect for a Christmas party!

So, the second and third truffle variations of this Unicorn Truffle Experiment are pretty similar. Basically, you just replace 1c. of the powdered sugar with 1c.  either peanut butter powder or cocoa powder. So in the bowl of your electric mixer beat together the 1c. soft butter, 4c. powdered sugar, 1c. peanut butter powder or cocoa powder, 1/2t. vanilla extract, and 1/4t. butter flavoring and no almond extract. For the chocolate one, I added 1/4t. coffee flavoring.

Roll the resulting thick chocolate or peanut butter frosting into balls.

Or if you’re feeling like having a bit of fun, grab a pinch of each and roll them together into a ball!

Place the balls on a waxed paper lined sheet pan and freeze until hard.

I dipped some of the peanut butter truffles in white chocolate and some in dark chocolate.

I dipped the chocolate truffles in dark chocolate.

Don’t forget the sprinkles!

Now just wait until the chocolate sets and then remove the extra little bits of chocolate with a knife. It works really well to place the truffles in mini cupcake papers for serving. If you have to transport the truffles you can put them in a clean egg carton to help keep them from getting too roughed up on the way.

Is there anything I would change about these variations? Yes, I think the peanut butter truffle came out just a bit dry so I would try adding an extra 2T or butter taking the recipe up to 10T of butter. I also think I might add an extra 1T of butter to the cocoa ones they were pretty good but just a tiny bit on the dry side I thought. Other than that they turned out great! They are definitely all worth trying and eating.

What variation would you try with Unicorn Truffles?

Original Experiment By: Rilla Banks (A.K.A. Epic Sweet)