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Recipes
December 2011

Butterfinger Truffles

By Bon Appétit Test KitchenPhotography by Cedric Angeles

4.7

(9)

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Recipe information

  • Yield

    Makes about 80 Servings

Ingredients

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

Need to make a substitution?

Preparation

  1. Step 1

    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.

    Step 2

    Line a rimmed baking sheet with foil. Using a melon baller, scoop 3/4” balls (or heaping teaspoons) from chocolate mixture. Roll truffles between your palms to make surface smooth. Place on the prepared sheet.

    Step 3

    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: Can be made 1 day ahead. Store airtight between sheets of waxed paper. Keep chilled.

Nutrition Per Serving

One serving contains: Calories (kcal) 52.5 %Calories from Fat 64.6 Fat (g) 3.8 Saturated Fat (g) 1.8 Cholesterol (mg) 4.5 Carbohydrates (g) 4.9 Dietary Fiber (g) 0.4 Total Sugars (g) 3.3 Net Carbs (g) 4.4 Protein (g) 0.8 Sodium (mg) 8.2
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