Recipe

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• 1/2 cup butter, softened ( no substitutes)
• 1 (3 oz) package cream cheese, softened
• 1 1/2 tsp vanilla extract
• 4 cups powdered sugar
• 1 (12 oz) package semi-sweet chocolate chips (2 cups, use a good quality brand)
• 2 tbsp shortening ( unflavored)

• 1 Filling:.
• 2 Combine butter and cream cheese in a large bowl and beat at medium speed until smooth.
• 3 Add vanilla and continue beating until mixed well.
• 4 Reduce Speed to low and gradually add all of the powdered sugar and blend well.
• 5 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.
• 6 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.
• 7 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.
• 8 Store refrigerated. Cook time is chill time.