Butterfinger Truffles

First time to try this recipe and had high hopes for it.  While it is good, it's not over-the-top, and the texture is not quite as firm as I expect for a truffle.  Thankfully, it's an easy recipe--albeit with a very, very messy step, not for sissy cooks that can't stand dirty hands (or perhaps have some clever way of doing it that I didn't think of...).
Link to original recipe:
http://www.bonappetit.com/recipe/butterfinger-truffles

Ingredients:

10 oz. semisweet chocolate, chopped/morsels
1 T. unsalted butter
1 c. heavy cream
8 oz. crushed Butterfinger candy bars
unsweetened cocoa powder

Instructions:

1. Place chocolate and butter in a medium bowl.

2. In a small saucepan, bring cream to boil.  Remove from heat and pour over chocolate and butter in bowl.

3. Let stand for 1 minute, then mix together until smooth.  Stir in crushed candy.

4. Cover and chill until firm, about 2 hours.

5. Line a rimmed baking sheet with foil.  Put about 1/4 c. of cocoa powder in a small bowl.  Here comes the messy part: using a melon baller (or just a teaspoon, as I don't think the baller helped much), scoop out a small ball.  I had to use my fingers to get the ball out of the baller and then roll it in my hands to make actually round--thus the reason for no pic on this part.

6. Drop the ball into cocoa powder in bowl and roll around until coated, then place on lined sheet.  Repeat until you have really dirty hands all dough is used.

7. Place tray in fridge and let firm again.  Even after 24 hours, mine were just firm enough to keep shape.  Enjoy with some milk and a napkin ;)