- 1/2 cup real Butter (softened)
- 1 package Cream Cheese (softened)
- 1 1/2 teaspoons Vanilla, Almond or Rum Extract
- 4 cups Powdered Sugar
- 2 cups Semi-Sweet Chocolate Chips
- 2 tablespoons Shortening
Combine butter & cream cheese in a large bowl. Beat at medium speed until smooth. Add in the vanilla, almond or rum extract. Continue beating. Reduce speed to low and slowly add the powdered sugar. Continue beating until mixture is smooth. Refriegerate the mixture for 2 hours or until firm.
Shape rounded teaspoons of mixture into balls and place on a wax paper lined baking sheet. Cover loosely and place in the freezer for 3-6 hours (or overnight).
Melt chocolate and shortening in a saucepan over low heat; stirring constantly (I prefer to use my Wilton Chocolate Pro).
Dip buttercreams into the chocolate using a toothpick. Let excess chocolate drip off. Place on a wax paper lined baking sheet and refrigerate for 3-6 hours or until completely set. Enjoy!