Butterfinger Truffles

Step 1

Break two candy bars in the bowl of a food processor. Pulse to fine crumbs. Place in a shallow bowl and set aside.

Step 2

Chop remaining candy bars into pieces with a chef’s knife.

Step 3

Place the semisweet chocolate in a heat-proof bowl. In a glass measuring cup with a pour spout, heat the heavy cream in the microwave for 1 minute, or until steaming but not boiling. Alternatively you can do this on the stove top in a sauce pan.

Step 4

Pour the hot cream over the chocolate and let stand 1 minute. Add the butter and nut flavor if using. Whisk slowly until a shiny ganache is formed, this should take about 3 minutes to fully incorporate. Stir in the chopped candy bars. Cover and refrigerate until set, about 2 hours or until the ganache is firm and scoopable.

Step 5

Scoop the truffle mixture into level 1 tablespoon balls. Roll quickly between palms to make smooth, evenly shaped truffles. Quickly roll in candy bar crumbs.

Step 6

Store truffles in the refrigerator for up to 7 days.

Step 7

Let the truffles stand at room temperature before serving, as the flavors are more developed.