Butterfinger Truffles

Butterfinger Truffles takes roughly 49 minutes from beginning to end. One portion of this dish contains around 0g of protein, 4g of fat, and a total of 92 calories. This recipe serves 40. For 54 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. It is a very reasonably priced recipe for fans of European food. It works well as a hor d'oeuvre. It is brought to you by Recipe Girl. Plenty of people made this recipe, and 2151 would say it hit the spot. A mixture of butterfinger candy bar, unsalted butter, sprinkles, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free diet. With a spoonacular score of 3%, this dish is very bad (but still fixable). Similar recipes are Butterfinger Truffles, Butterfinger Truffles, and Rolo Stuffed Butterfinger Truffles.

Servings: 40

Preparation duration: 45 minutes

Cooking duration: 4 minutes

 

Ingredients:

3/4 cup chopped Butterfinger candy bars (about 4 ounces)

additional chocolate for dipping/coating

1/2 cup heavy whipping cream

5 ounces semisweet chocolate (not exceeding 61% cacao), chopped

additional chopped butterfingers and/or sprinkles for decor

1/2 tablespoon unsalted butter

Equipment:

measuring cup

microwave

bowl

baking sheet

melon baller

Cooking instruction summary:

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.

 

Step by step:


1. Place chocolate and butter in a medium bowl. Bring cream to a boil by using a glass measuring cup in the microwave.

2. Heat 1 to 1 1/2 minutes, or just until the cream begins to bubble.

3. Pour the hot cream over the chocolate mixture.

4. 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).

5. 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.

6. Roll the chocolate gently between your hands to form a ball. It will be sticky and messy.

7. Place it on the prepared sheet. Continue rolling until you have used up all of the chocolate.

8. Place the rolled balls back into the refrigerator to firm them up again (about an hour).

9. 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.

10. 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.

11. 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.


Nutrition Information:

 

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