Handmade, cream-filled chocolates make wonderful gifts and are perfect for bake sales and bazaars. Start with this basic recipe, and then get creative with different flavorings for the fillings and various coatings to create one-of-a-kind chocolates.
Place the butter on a small plate, and let it soften at room temperature.
Put the softened butter, powdered sugar and milk in the bowl of a stand mixer. Use the bowl shield. Turn the mixer on low speed and cream the butter and sugar.
As you continue to blend the butter and sugar mixture, add milk a few drops at a time to achieve a consistency a bit thinner than modeling dough. Test it by rolling a tablespoon or so of the mixture into a ball to see if it holds its shape.
Using a tablespoon or small melon baller, roll balls about 1 inch in diameter. Place the balls on a parchment-lined cookie sheet and put in the freezer until frozen.
Melt dark or milk chocolate in a double boiler.
Use a toothpick or small skewer to dip each frozen cream ball into the melted chocolate.
Let the chocolates harden a little, then roll each in cocoa powder, cinnamon and sugar, powdered sugar, finely ground nuts or colored sprinkles.
Place the chocolate-covered balls on the parchment to finish setting. Speed the process up by setting the cookie sheets in the refrigerator for a few minutes.
Store the chocolates in an airtight container in a cool place. Keep away from heat or sunlight.
Add flavorings to the cream after the first addition of the milk. Add only 1 to 2 drops so as not to overpower the cream filling or thin it out too much. Use vanilla, peppermint, almond or orange flavorings. Experiment with your favorites.