|Nutritional Guidelines (per serving)|
|Servings: 12-16 Truffles (12-16 Servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 7g||34%|
|Total Carbohydrate 34g||12%|
|Dietary Fiber 2g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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.
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.