Wednesday, December 7, 2011

Butterfinger Truffles

butterfinger truffle

One thing that I love about Christmas is all the different treats to make to either grace your dessert tray or give as gifts.  These truffles are very easy, and if you love Butterfingers, just the right treat for you!  You can double the batch to make enough to give to friends, family, and give away to guests at an open house, or just make it as is and have some for your own Christmas goodie tray.  Either way, make sure to use really good quality cocoa and chocolate in these for the very best flavour!

Adapted from Bon Appetit

5 oz semi-sweet chocolate (no more than about 61% cacao), chopped
1 1/2 tsp unsalted butter
1/2 cup heavy cream
3/4 cups chopped Butterfinger candy bars (about 4 oz, or around 2 bars)
2 tsp unsweetened cocoa powder
chopped roasted, unsalted peanuts

In a saucepan over medium low heat, warm the cream until it is boiling.  Measure out the butter and semi sweet chocolate in a bowl and pour the cream over top.  Allow it to sit before stirring until smooth to remove any lump.  Add the chopped Butterfingers and stir.

Chill the mixture in the fridge for about 2 hours, or until it's hardened up.  Scoop out 3/4 inch balls and roll between your palms into a ball, then roll in the cocoa powder to coat, then garnish with chopped peanuts or peanut halves.  Chill.

Store the truffles in an airtight container for up to 1 day.

Makes about 40
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