Butterfinger Truffles

Do you have a vision for the perfect sort of chocolate dessert?  Is it a velvety chocolate pudding or a chocolate- chocolate chip cheesecake?  Is it rich chocolate ice cream topped with thick hot fudge and chocolate sprinkles?  Or is it something as simple as a piece of chocolate cake with a thick layer of chocolate frosting?  I’m not much of a chocolate-girl myself, but if I were to envision the most perfect bite of chocolate ever, it would be what is found in these Butterfinger Truffles.

I can’t wait to show you what’s inside of them.  These are for chocolate lovers only.  There is a hard shell of chocolate surrounding the outside, and the interior is a soft bite of chocolate heaven.

Can anything go wrong with dessert when butterfingers are involved?  I think not.

This is the interior truffle part… that soft bite of chocolate heaven that I mentioned before.  Chocolate- Butterfinger Heaven.

Firmed up chocolate truffle is rolled into balls…

…and then quickly dipped in chocolate.

They’re placed on waxed paper…

…and then topped immediately with more chopped butterfingers (or sprinkles, or whatever).

It’s a great little dessert for a holiday eve, where your guests can nibble them at random.

And here is what they will find inside!  There’s the soft bite of butterfinger- truffle heaven I was talking about.  It literally melts in your mouth when you bite into it.

These will keep for several days when refrigerated.  Make them small- because a little bit of this rich chocolate bite goes a long, long way!

So what do you think?  Does this qualify as the perfect sort of chocolate dessert? 

Butterfinger Truffles

Chocolate covered, rich little bites of chocolate.

Yield: About 40 small truffles

Prep Time:45 min + chill time

Cook Time:4 min

Ingredients:

5 ounces semisweet chocolate (not exceeding 61% cacao), chopped
1/2 tablespoon unsalted butter
1/2 cup heavy whipping cream
3/4 cup chopped Butterfinger candy bars (about 4 ounces)
additional chocolate for dipping/coating
additional chopped butterfingers and/or sprinkles for decor

Directions:

1. Place chocolate and butter in a medium bowl. Bring cream to a boil by using a glass measuring cup in the microwave. Heat 1 to 1 1/2 minutes, or just until the cream begins to bubble. Pour the hot cream over the chocolate mixture. Let it stand for 1 minute, then stir until the chocolate is melted and the mixture is smooth. Stir in chopped butterfingers. Cover and chill until this mixture is firm (at least 2 hours- and up to 24 hours).

2. Line a rimmed baking sheet with waxed paper. Using a small spoon or melon baller, scoop 3/4-inch balls from the firmed-up chocolate mixture. Roll the chocolate gently between your hands to form a ball. It will be sticky and messy. Place it on the prepared sheet. Continue rolling until you have used up all of the chocolate. Place the rolled balls back into the refrigerator to firm them up again (about an hour).

3. Melt some additional chocolate in a small bowl. I just used more of the semisweet chocolate that I used for the truffles. If you melt 1 1/2 cups at a time, that should work out fine. Melting in the microwave works great- just melt in bursts of 45 seconds, stopping after each burst to stir until all is melted and smooth.

4. Remove the chilled chocolate balls from the refrigerator. Use a small spoon to dip the chocolate ball into the melted chocolate. Use another spoon to help cover the ball entirely in a layer of chocolate, and then gently place the chocolate dipped ball onto the waxed paper. Immediately sprinkle chopped butterfingers or decorative sprinkles on top. Continue with remaining chocolate balls and decor.

5. These truffles are best if kept refrigerated until they are ready to serve. They're not a great truffle for gifting in a box. When you bite into them, you will notice how delicate they are. They have a hard chocolate exterior, but when you bite into them the interior will melt right in your mouth. These are heavenly.

Tips:

*If you are preparing this recipe as gluten-free, just be sure to use a brand of chocolate that is designated as GF.
*If you don't wish to dip these truffles into chocolate, you may choose to roll them in unsweetened cocoa powder instead.
*The finished product will stay fresh and wonderful in the refrigerator for several days.

Source: RecipeGirl.com (Adapted from Bon Appetit)

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Lori Lange of Recipe Girl

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Comments

  • Maggie Cruz wrote:

    Hi! I absolutely looove this. I plan on making a version for my boyfriend for valentine’s day! Although, I’d like to use maybe his favorite candy bar. Would this recipe need to be tweaked if I were to use a candy like Kit Kat? My boyfriend’s absolutely crazy for them. 😀
    Great website by the way!

    • Lori Lange wrote:

      I don’t know since I haven’t tried them! let me know if you experiment with Kit Kats and they’re a success!

  • Cheoy Lee wrote:

    The best use of Butterfingers I’ve ever seen!

  • Deborah wrote:

    Butterfingers are one of my very favorite candy bars – these are speaking out to me!

  • Julie wrote:

    Can’t wait to try these. Yummy!!!

  • SlapdashGourmet wrote:

    So far these are an epic fail for us; too gooey to roll, even after refrigerating. Trying the freezer now… Maybe more chocolate and less cream?

    • Lori Lange wrote:

      Oh no! I have to say that they were very hard to roll, and very moist… but a gentle roll in the hands and a quick dip in the melted chocolate to create a hard exterior coating and they were perfect with a melt-in-your-mouth inside. Hope you got them to work out!

  • Traci wrote:

    Beautiful! I love butterfingers and putting them with even more chocolate makes my day!

  • leslie wrote:

    These look EVIL Lori! I love anything Butterfinger. I have the same silverware !!

  • Bree wrote:

    Truffles are my weakness and these look particulary amazing!

  • Sandy @ RE wrote:

    I love any kind of truffle. Amazing! Thanks for sharing, friend! Merry Christmas!

  • Elana wrote:

    These look amazing!

  • Kayla @ Sheriff of the Kitchen wrote:

    How did you dip them so perfectly? Whenever I dip there are strings of chocolate all over the kitchen, in my hair on my elbow, its a disaster. I have crafted the perfect plan for making these, make them at momma’s house a certified chocolate addict get her “drunk” on these truffels and then jump ship.

  • Fred @ Savorique wrote:

    The mix of creamy and crunchy textures are what makes these truffles so interesting to me.

  • Asmita wrote:

    I am drooling. These look amazing!

  • Erin @ Dinners, Dishes, and Desserts wrote:

    Oh my, those look amazing. So rich and decadent! I love truffles, and these look amazing!

  • kitchenvoyage wrote:

    Very nice, I was looking for something different and colourful to cook for my nephews for the Three Wise king day in Spain (6 january)Thanks! and merry christmas