- 1/4 cup unsalted butter softened
- 1 tablespoon maple syrup
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla
- 1/4 teaspoon maple extract
- 1 cup chopped toasted walnuts
- 8 ounces chocolate candy melts
- Mix butter, maple syrup, and powdered sugar with a hand mixer.
- Add both extracts, and beat until creamy.
- Stir in walnuts. Chill for 30 minutes.
- Once chilled, scoop tablespoon-sized balls of dough and place them on a wax paper-lined cookie sheet.
- Chill again until just ready to dip (at least 10 minutes).
- Melt candy in a microwave-safe bowl according to package directions.
- Dip each truffle in the bowl of chocolate. Do not roll the truffle around; use a spoon to spoon chocolate over the top. Lift onto a fork carefully, and tap to remove excess chocolate.
- Place on a wax-paper lined cookie sheet. Use a toothpick to help the truffle slide off the fork without disturbing too much of the coating.
- Note: these truffles soften quickly. If you find them getting too soft, re-chill them and only remove a few at a time to dip.
- Chill dipped truffles for just a few minutes, until coating is semi-hard. Meanwhile transfer the remaining chocolate to a squeeze bottle (or a plastic bag with the tip cut off), and pipe swirls or swipes of chocolate over the top for decoration.