Making truffles is a messy business. I could never be a chocolatier. I hate getting messy and dirty, even in the name of food. Luckily, this handy mini cookie scoop that I received for Christmas was just perfect for my truffle scooping needs. I’m pretty sure a light shone on it as I opened my
messy utensil drawer in search of my melon baller. It was perfect for making these Butterfinger Truffles.
I scooped out the chocolate with it and dumped it on the wax paper. Mind you they weren’t perfectly round but I thought that was ok because it made them look homemade. I can sacrifice looks a bit to keep my hands gunk free.
But I didn’t totallly think this through. Because after they were chilled there was the business of dipping them in chocolate. Darn. That lead to messy chocolatey hands. But it was worth it because they were so good and I don’t even care for truffles all that much.
The outside is hardened and has a nice crunch while the inside is soft and creamy with bits of butterfingers running throughout. The perfect treat for your valentine!
- 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 décor
- 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).
- 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).
- 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.
- 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.
- 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.