Butterfinger Truffles
- 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
- 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. 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. Garnish with chopped peanuts or peanut halves. Chill until firm. DO AHEAD:
chocolate, unsalted butter, heavy cream, butterfinger, cocoa, peanuts
Taken from www.epicurious.com/recipes/food/views/butterfinger-truffles-368973 (may not work)