Buttercream Bonbons - cooking recipe

Ingredients

1/2 cup butter, softened
3 ounces cream cheese, softened
1 1/2 teaspoons vanilla extract (or almond or orange or rum or cherry extract)
4 cups powdered sugar
12 ounces semi-sweet chocolate chips
2 tablespoons shortening

Preparation

Combine butter and cream cheese in a large bowl. Beat at medium speed until smooth.
Add vanilla; continue beating until well mixed.
Reduce speed to low. While beating at low speed, gradually add powdered sugar until well mixed. (If mixture is too soft, cover and refrigerate 1 hour or until firm enough to form balls.).
Shape rounded teaspoonfuls of dough into 1-inch balls. Place on waxed paper-lined baking sheets. Cover loosely; refrigerate until firm (2 hours, or overnight if preferred).
Melt chocolate chips and shortening in a 1-quart saucepan over low heat, stirring constantly, until smooth (3 to 4 minutes).
Insert a toothpick into a buttercream bon bon. Holding the toohpick, dip the bon bon into the melted chocolate. Let excess chocolate drip back into saucepan.
Place chocolate-covered bon bon on a waxed paper-lined baking sheet, and remove the toothpick. Repeat until all the bon bons are coated with melted chocolate.
Place the sheet of bon bons in the refrigerate at least 30 minutes or until the chocolate is firm.
Place bon bons in an air-tight container, with a sheet of waxed paper between the layers to keep the bon bons from sticking to one another. Store container in refrigerator (or in the freezer for up to 2 months) until ready to serve.