These maple cream truffles are inspired by Canada’s abundance of fresh maple syrup every spring. Although these confections contain no traditional chocolate ganache, they are certainly rich enough to garner the title of truffle. Enjoy them alone with a cafe creme, or serve them after a French Canadian-themed dinner.
- 2 cups dark maple syrup
- 1 cup half-and-half (or heavy cream)
- 8 ounces best quality dark chocolate, melted
- In a medium saucepan over medium-low heat, bring maple syrup and half-and-half to a simmer. Continue simmering the mixture until it reaches 239 F on a candy thermometer.
- Pour the maple cream into a shallow baking dish and allow mixture to cool to room temperature. You can also put the baking dish in the fridge to help cool down the mixture faster. Just make sure that the maple cream is firm enough to roll into balls, otherwise, if it's not cold enough it may have a caramel consistency. (Still delicious, but won't give you the desired truffle shape).
- Next, roll maple cream into 3/4-inch diameter balls and freeze on a baking sheet until firm.
- Dip frozen maple creams in melted chocolate and then store in the fridge.
- Once the chocolate coating has hardened, feel free to serve at room temperature.
|Nutritional Guidelines (per serving)|
|Total Fat||11 g|
|Saturated Fat||7 g|
|Unsaturated Fat||3 g|
|Dietary Fiber||2 g|