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Originally Posted by nancykrem
Looking for a recipe for maple walnut truffles. My husband finds them, in a specialty shop, here in Arkansas, sent to them from Texas. He says they're the BEST! I'd like to make some for him for the holidays. If anyone can help, I would forever be grateful. Thanks, MFEMF K
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Hope this helps!
CHOCOLATE TRUFFLES:
1 cup heavy cream
1/4 cup butter, cut into pieces
3 tablespoons granulated sugar or 2-3 tablespoons maple syrup
6 bars (1.5 ounces each) good-quality dark chocolate, finely chopped (I like Godiva chocolate)
COATING:
Confectioners' sugar
Unsweetened cocoa powder
Chopped walnuts
MAPLE COATED WALNUTS:
Mix in a heavy saucepan:
3 cups of whole walnuts
1/2 cup dark or extra dark maple syrup
1/4 cup water
Simmer over low heat until nuts have absorbed the syrup, stirring continually.
Spread on greased cookie sheet and bake at 325 for about 10 minutes.
Stir several times to avoid burning. These Maple Coated Walnuts can be stored in a covered container. When cooled, chop some of the walnuts for your truffles. You can either add some in the truffle itself or, once truffles are coated in chocolate, roll them in these finely chopped walnuts - or both.
MAKE THE TRUFFLES:
Heat heavy cream, butter and sugar/maple syrup in medium saucepan over medium heat to a gentle boil. Remove from heat. Add chopped chocolate and let stand 30 seconds. Whisk until smooth.
Place saucepan in bowl of ice water. Beat chocolate mixture until it thickens, holds its shape and is firm enough to pipe, using hand-held electric mixer at medium speed. Add chopped walnuts, if desired.
Transfer ganache to pastry bag fitted with 1/2-inch plain tip (such as Ateco #6). Pipe 1-inch mounds onto baking sheet. Freeze truffles for 15 minutes or until just firm enough to shape. (Or you can use a small melon baller to scoop up the balls of ganache.)
With hands dusted with confectioners' sugar, gently roll ganache into 1-inch balls. Refrigerate about 10 minutes or just until firm.
COAT THE TRUFFLES:
Roll one-third of the truffles in confectioners' sugar. Roll another third in cocoa powder. Then roll remaining truffles in chopped walnuts. You can also dip the truffles in melted chocolate and roll in the finely chopped walnuts. Store truffles in airtight container in refrigerator up to 5 days.
To serve: Remove truffles from refrigerator 30 minutes before serving. Place each truffle in a decorative petit four paper cup and arrange on serving plate.