Remember the attempts I made at a meringue based buttercream? Remember how they were entirely unsuitable for use on my mini cupcakes? Did you wonder what I did with it? I, of course, did what any reasonable person would do.
Throw it out? Nope.
Eat it straight? Nah.
Cover it in chocolate? Of course.
As tempting as it was to just take a slab of the buttercream and pour chocolate over it, I took a more refined approach by rolling the salty caramel buttercream and chocolate buttercream into 1 inch balls.
I stuck them in the refrigerator that that they could stand up to the heat of melted chocolate, and melted about 24 ounces of El Rey 41% Cocoa Caoba in the meantime.
To make the dipping easier, I stuck toothpicks in each of the buttercream balls.
I dipped each ball in the chocolate individually, and then removed the toothpicks.
Looks yummy, doesn’t it? Believe me, they taste(d) even better.
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