Rich Butterfinger Truffles

5 Ingredients. 3 easy steps. These look super elegant and taste like a million bucks and all you need is a bowl, a spoon, and a refrigerator.

Truffles are one of those hit or miss confections- you either love ’em or hate ’em. I’m on the obsessed side (and my mom’s on the ‘I’d rather eat a cookie’ side which also means I have a lot of truffles to eat now…). But I think there is one thing we can all agree on- Butterfingers are pretty much the best candy bar ever. If there is one thing America has done right it was creating the Butterfinger.

These truffles are velvety rich and intensely chocolatey with a surprise kick of butterfinger. I love how these are chic chocolate meets gas station candy bar. The butterfingers mellow the sharp semisweet chocolate and the semisweet chocolate enhances the butterfingers.

Perfect couple! No fights here, just one decadent ball of deliciousness. Just be careful to make these small. Because these are so rich, just one bite is the perfect portion.

Bring on the holiday parties!

Butterfinger Truffles

Ingredients

  • 10 ounces semisweet chocolate (do not exceed 61% cacao), chopped
  • 1 tablespoon unsalted butter
  • 1 cup heavy cream
  • 1 1/2 cups chopped Butterfinger candy bars (about 8 ounces)
  • 4 teaspoons unsweetened cocoa powder
  • Chopped roasted unsalted peanuts or peanut halves

Preparation

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.

2. Line a rimmed baking sheet with foil. Using a melon baller, scoop 3/4” balls (or heaping teaspoons) from chocolate mixture. Roll truffles between your palms to make surface smooth. Place on the prepared sheet.

3. Place cocoa powder in a small bowl. Roll truffles in cocoa powder to coat. Chill until firm.

Calories: 52.5, Fat: 3.8

Adapted from Bon Appetit

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Categories: Cookies

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