Thursday, April 4, 2013

Butterfinger Truffles

Today is my sweetie pie's birthday. Happy Birthday, honey! One thing that we do not have in common is a sweet tooth. Jim doesn't seem to have one. Baffling isn't it?

Of the seven desserts I made for Easter this was one of the only ones that he partook, Butterfinger truffles.
They have a creamy texture, super chocolaty flavor with the little candy bar crunch. A perfect chocolate lovers indulgence.
Note: The next time I make them I will make them a bit smaller. These were two-bite truffles. I think they would be better as one bite truffles.
Butterfinger Truffles
10 oz. semisweet chocolate (do not exceed 61% cacao), chopped
1 T. unsalted butter
1 c. heavy cream
1 1/2 c. chopped Butterfinger candy bars (about 8 oz.)
4 t. unsweetened cocoa powder (not Dutch processed)


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.

Line a rimmed baking sheet with foil or a Silpat mat. 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.

Place cocoa powder in a small bowl. Roll truffles in cocoa powder to coat. Chill until firm. Do Ahead: Can be made 1 day ahead. Store airtight between sheets of waxed paper. Keep chilled.

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