Hi Christine, it's important that the cream (or other ingredient) that's added to the chocolate is very high in fat content. Otherwise the chocolates won't have that soft, truffle-y texture when you bite into them. Crème fraîche works because it has a comparable fat content to heavy cream. Buttermilk is much lower in fat and won't do the job you're looking for. For tangy truffles, use Crème fraîche and to use up your buttermilk use one of these recipes here. The Farmhouse Buttermilk Cake is a favorite! Kye@KAF

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