Butterfingers & Birthdays — Butterfinger Truffles

     Barry loves Butterfingers and he just celebrated another birthday this week. So when Betty Krenger delivered a box of Butterfinger Truffles to the door, he was quite delighted!
    The December 2011 issue of Bon Appétit was the source of these absolutely yummy, melt-in-your mouth morsels that include real Butterfinger bars. Yes, he did share!
     By the way, these would be a perfect gift for your favorite Valentine.

Butterfinger Truffles    Makes about 80
10 oz. semisweet chocolate (do not exceed 61% cacao), chopped                              
1 tablespoon unsalted butter
1 cup heavy cream
1½ cups chopped Butterfinger candy bars (about 8 oz.)
4 teaspoons unsweetened cocoa powder
Chopped roasted unsalted peanuts or peanut halves

1. Place chocolate and butter in a medium bowl. Bring cream to a boil in a small
saucepan; pour hot cream over chocolate mixture. Let stand for 1 minute, then stir until chocolate is melted and mixture is smooth. Stir in chopped candy. Cover and chill until firm, about 2 hours.
2. Line a rimmed baking sheet with foil. Using a melon baller, scoop 3/4” balls (or heaping teaspoons) from chocolate mixture. Roll truffles between your palms to make surface smooth. Place on the prepared sheet.
3. Place cocoa powder in a small bowl. Roll truffles in cocoa powder to coat. Garnish with chopped peanuts or peanut halves (Betty left some of them plain). Chill until firm.

DO AHEAD: Can be made 1 day ahead. Store airtight between sheets of waxed paper. Keep chilled.

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