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1
Combine butter and cream cheese in a large bowl. Beat at medium speed until smooth.
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2
Add vanilla; continue beating until well mixed.
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3
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.).
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4
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).
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5
Melt chocolate chips and shortening in a 1-quart saucepan over low heat, stirring constantly, until smooth (3 to 4 minutes).
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6
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.
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7
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.
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8
Place the sheet of bon bons in the refrigerate at least 30 minutes or until the chocolate is firm.
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9
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.
