In a double boiler or microwave-safe bowl, combine the chopped semisweet chocolate and unsalted butter. Heat in 30-second intervals, stirring until smooth. Add the heavy whipping cream and whisk until combined and glossy.
Fold in the chopped Butterfinger candy bars until evenly distributed.
Cover the bowl with plastic wrap and refrigerate for about 1-2 hours, until firm enough to scoop.
Use a cookie scoop or spoon to portion out the ganache, rolling each portion into a ball between your hands. Place onto a parchment-lined baking sheet.
Melt additional chocolate for coating. Dip each truffle into the melted chocolate and place back onto parchment paper.
While the coating is wet, sprinkle with additional chopped Butterfinger or colorful sprinkles.
Allow the truffles to set at room temperature or refrigerate until the coating is firm.
