Maple Chocolate Truffles
Whip up these delicious Maple Dark Chocolate Truffles with some dark chocolate and Crown Maple sugar and see how long they'll last in your fridge! We know you'll eat these right up, so we recommend doubling or tripling the recipe in order to enjoy them longer.
Let butter sit out at room temperature until soft.
While butter is softening, process your granulated Crown Maple Sugar into powdered Crown Maple Sugar, using whatever method you prefer. I use a plastic bag and roll it out until powdery! (Maple sugar is softer than granulated sugar so this is easy!).
Cream together the butter and powdered maple sugar just as you would do if you were making cookies. Mix in the pinch of Sea Salt. If your mixture feels a bit too soft, pop it in the fridge to chill for 10-15 minutes while you melt the chocolate.
Melt the chocolate, using a double boiler, being careful not to let the chocolate get so hot that it burns.
Once your chocolate is melted, divide your maple cream into equal portions and roll each portion into a little ball. (I ended up with eight maple cream balls.).
Dip each maple ball into the melted chocolate, rolling it around a bit to make sure it’s fully covered, and place on a tray or plate. Before they set, roll in cocoa powder and Crown Maple Sugar for added awesomeness.
Pop the truffles back into the fridge to let the chocolate harden.