Description
Rich, creamy chocolate truffles with chunks of Butterfinger candy bars and a gooey caramel center, coated in a crunchy chocolate shell.
Ingredients
Scale
For the Crust:
- 1 cup heavy cream
- 8 oz semi-sweet chocolate, chopped
- 1/2 cup unsalted butter, softened
- 1/2 cup crushed Butterfinger candy bars (about 2 bars)
- 1/4 cup caramel sauce, plus more for drizzling
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 8 oz milk chocolate, chopped (for coating)
- 1 tablespoon coconut oil (optional for shine)
- Additional crushed Butterfinger for garnish
Instructions
1. Prepare the Crust:
- In a small saucepan, heat heavy cream until just simmering. Pour over chopped semi-sweet chocolate in a bowl. Let sit 2 minutes, then stir until smooth. Add butter, vanilla, and salt; stir until combined. Fold in crushed Butterfinger pieces and caramel sauce until evenly distributed.
- Refrigerate mixture for at least 2 hours, or until firm enough to scoop. Using a small cookie scoop or spoon, form into 1-inch balls. Place on a parchment-lined baking sheet and freeze for 30 minutes.
- Melt milk chocolate with coconut oil (if using) in a double boiler or microwave in 20-second bursts, stirring until smooth. Let cool slightly.
- Using a fork or dipping tool, dip each frozen truffle into the melted chocolate, allowing excess to drip off. Return to parchment. While wet, sprinkle with additional crushed Butterfinger. Drizzle with caramel sauce if desired.
- Refrigerate until coating is set, about 15 minutes. Serve cold or at room temperature. Store in an airtight container in the refrigerator for up to 1 week.
Notes
For best texture, use high-quality chocolate. You can customize the seasonings to taste, such as adding a pinch of sea salt on top.