Ingredients

The following ingredients have 60 Servings
  • 10 ounces chopped semi-sweet chocolate (I recommend Ghiradelli!)
  • 1 tablespoon butter
  • 1 cup heavy cream
  • 1 1/2 cups chopped Butterfinger (about 8 ounces worth)
  • 1/4 cup unsweetened cocoa powder
  • Salted peanut halves (optional)

Instruction

  • Put chocolate and butter in a large mixing bowl.
  • Heat cream to boiling (really boiling, not just simmering) and pour it over the chocolate. Wait one minute and stir until the chocolate is melted and the whole mixture is fully combined. Stir in chopped Butterfinger and refrigerate until solidified, about two hours.
  • Line a cookie sheet with foil and place a cookie sheet sized piece of plastic wrap or wax paper on the counter. Put the cocoa powder in a small bowl.
  • Scoop out teaspoonfuls of the chocolate mixture and drop on the plastic wrap until the chocolate mixture bowl is half empty. Replace bowl in the fridge.
  • Roll the truffles between your palms quickly until roughly round. Drop in in cocoa powder and roll until they are coated, and then place them on the cookie sheet. When you are finished with the first half, rinse your hands and then repeat with the second half of the truffle mixture.
  • If you want some extra peanut goodness,  gently push a peanut half into the top of each truffle for garnish, then put the cookie sheet in the fridge for another few hours until the truffles harden a little. Store in fridge before and after serving.