Butterfinger chocolate truffles (Print-Friendly Version)
Luscious truffles with crushed Butterfinger bars, cream cheese, and a silky chocolate coating.
# Ingredients Required:
→ Candy Mixture
01 -
240 grams crushed Butterfinger bars
02 -
225 grams softened cream cheese
→ Chocolate Coating
03 -
170 grams semi-sweet chocolate chips
04 -
15 milliliters coconut oil
# Detailed Directions:
01 -
In a mixing bowl, blend crushed Butterfinger bars and softened cream cheese until smooth.
02 -
Roll tablespoon-sized portions of the mixture into balls and place on a parchment-lined baking sheet.
03 -
Refrigerate the truffle balls for 30 minutes to firm up.
04 -
Melt chocolate chips with coconut oil in the microwave, stirring every 30 seconds until smooth.
05 -
Dip each chilled truffle into the melted chocolate, allowing excess to drip off before placing them back on the tray.
06 -
Optionally sprinkle additional crushed Butterfinger over the truffles before the chocolate sets. Let them firm at room temperature or refrigerate.
# Helpful Advice:
01 -
For easier handling, freeze truffles for 10 minutes prior to dipping in chocolate.
02 -
Milk or dark chocolate can be used as alternatives to semi-sweet chocolate.
03 -
Store truffles in an airtight container in the refrigerator for up to one week.