I am reviving this topic (which I started back in 2012) because I have received a request for a specific filling for chocolates. I must start by saying it's a little annoying when one spends countless hours learning how to airbrush the outside of pralines, then collects all sorts of ingredients most people would consider exotic (passion fruit and yuzu purées, pistachio and hazelnut pastes, dozens of liqueurs and flavored brandies, etc.), and assembles chocolates from all this, only to have the recipient ask for the equivalent of chocolate comfort food. But I guess I should be pleased that at least somebody cares enough to make a specific request (and thinks I can do it!).
Anyhow, this person asks for "dark chocolate-covered buttercreams plain or with bourbon or rum." My suspicion is that when people say "buttercream," they mean flavored fondant (as in Russell Stover or Whitman's Sampler). In trying to come up with a recipe (that isn't just fondant), I immediately thought of a vanilla ganache (Ewald Notter has one that is delicious and that I use in combination with a second contrasting ganache). Adding a splash of bourbon or rum would be easy. But I don't think that is what buttercream fans are really thinking of--the texture is a bit different. Perhaps using less chocolate (or more cream) would approach the right soft texture. I also recalled Kerry Beal's raspberry and strawberry buttercreams, which do have fondant but also include white chocolate and butter. Does anyone have additional ideas or a recipe?