Butterfinger Truffles
Decadent chocolate truffles made with melted chocolate, cream, and crushed Butterfinger candy bars, rolled in cocoa powder and garnished with peanuts. These rich, candy-bar inspired confections make for an irresistible treat.
Ingredients
- •10 ounces semisweet chocolate (do not exceed 61% cacao), chopped
- •1 tablespoon unsalted butter
- •1 cup heavy cream
- •1½ cups chopped Butterfinger candy bars
- •4 teaspoons unsweetened cocoa powder
- •¼ cup chopped roasted unsalted peanuts
Cooking Instructions
- 1.
Place chocolate and butter in a medium bowl. Bring cream to a boil in a small saucepan; pour hot cream over chocolate mixture. Let stand for 1 minute, then stir until chocolate is melted and mixture is smooth. Stir in chopped candy. Cover and chill until firm, about 2 hours.
120 min
- 2.
Line a rimmed baking sheet with foil. Using a melon baller, scoop 3/4" balls (or heaping teaspoonfuls) from chocolate mixture. Roll truffles between your palms to make surface smooth. Place on the prepared sheet.
20 min
- 3.
Place cocoa powder in a small bowl. Roll truffles in cocoa powder to coat. Garnish with chopped peanuts or peanut halves. Chill until firm. DO AHEAD: Can be made 1 day ahead. Store airtight between sheets of waxed paper. Keep chilled.
15 min
