In a large bowl, beat the softened butter until smooth and creamy. Add the sifted powdered sugar, cocoa powder, milk, vanilla extract, and salt. Mix on low speed until combined, then increase to medium speed and beat for 2-3 minutes until light and fluffy.
1 cup unsalted butter, 3 cups powdered sugar, 1/2 cup unsweetened cocoa powder, 1/4 cup milk, 1 teaspoon vanilla extract, pinch salt
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or until firm enough to handle.
Once the buttercream is chilled, use a small spoon or cookie scoop to form small balls. Place the balls on a parchment-lined baking sheet.
Freeze the shaped truffles for at least 15 minutes. This will help them maintain their shape during the dipping process.
While the truffles are freezing, melt the chocolate chips in a double boiler or in the microwave in 30-second intervals, stirring in between, until smooth. If using, stir in the coconut oil for a glossier finish.
12 ounces semi-sweet chocolate chips, 1 tablespoon coconut oil
Remove the truffles from the freezer. Use a fork or dipping tool to dip each truffle into the melted chocolate, coating it completely. Gently tap off any excess chocolate.
12 ounces semi-sweet chocolate chips
Immediately sprinkle the dipped truffles with cocoa powder, sprinkles, chopped nuts, or sea salt flakes, if desired.
Cocoa powder, Sprinkles, Chopped nuts, Sea salt flakes
Place the dipped and decorated truffles back on the parchment-lined baking sheet and refrigerate for at least 15-20 minutes to allow the chocolate to set completely.
Once the chocolate is set, your Chocolate Buttercream Truffles are ready to serve! Store them in an airtight container in the refrigerator for up to a week.
